|PIE CRUST||32-1/2 each|
|PIE FILLING,CHERRY,PREPARED||24 lbs||3 gal|
1 Prepare 1-1/4 Pie Crust, Recipe No. I 001 00 to yield enough dough to prepare cobbler for 100 portions.
2 Divide dough into four 3-3/4 lb pieces; use 2 pieces for each sheet pan.
3 Place dough on lightly floured board; sprinkle lightly with flour; flatten gently.
4 Roll 2 pieces dough into rectangular sheets about 1/8 inch thick and large enough to fit each pan. Press dough into bottom and sides
of each pan. Reserve remaining pieces for use in Step 6.
5 Pour 1-1/2 gallons of filling into each pan.
6 Roll remaining pieces dough for top crusts.
7 Place top crusts carefully over filling in each pan.
8 Crimp to seal edges.
9 Cut 6 to 8 small slits, about 1/2-inch each, in tops of each cobbler.
10 Using a convection oven, bake at 375 F. for 35 to 40 minutes or until lightly browned on high fan, open vent.
11 Cool; cut 6 by 9.
|449 cal||62 g||5 g||21 g||0 mg||273 mg||18 mg|