Frank's Recipes! Mixed Fruit Pie for 100

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Mixed Fruit Pie for 100

Servings: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan
Temperature: 425 degrees F. Oven

17-2 crust pie shells, unbaked
3 quart (6 lb 12 oz or 1-No. 10 can) peaches, canned, quarters or slices
3 quart (6 lb 12 oz or 1-No. 10 can) pears, canned, halves or quarters
1 1/2 gallon (13 lb 8 oz or 3 1/2 cups or 2-No.10 can) pineapple, canned, chunks or tidbits
3 1/2 (1 lb 12 oz or 1-28 fl oz jar) cherries, maraschino
2 1/4 quart (4 lb) sugar, granulated
3 1/2 cups (1 lb) starch, pregelatinized
1 tablespoon salt
2 teaspoon nutmeg, ground
1 cup juice, lemon
1 gallon juices, peach, pear and pineapple

Prepare Two-Crust Pie Shells. Set aside. Drain peaches, pears, and pineapple; combine
juices and reserve. Set aside. Cut pears in small pieces; drain cherries and cut in
half. Combine fruits; mix well and set aside.

Combine sugar, starch, salt, and nutmeg in mixer bowl. Blend thoroughly using beater at
low speed. Do not whip. Combine lemon juice with blended juices and gradually add to
sugar mixture at low speed. Scrape bowl once after adding juice. Continue mixing until
smooth. Fold fruits into thickened mixture. Pour about 2 3/4 to 3 cups filling into each
unbaked pie shell. Cover with top crust. Seal edges. Bake 30 to 35 minutes or until
lightly browned. Cut 6 wedges per pie.

NOTE:
1 lb 8 oz lemons A.P. (6 lemons) will yield 1 cup juice.

If a thicker pie is desired, use 13 pie shells. Pour about 3 1/2 cups filling into
each unbaked pie shell. Cut 8 wedges per pie.