|PIE CRUST||13 each|
|PIE FILLING,LEMON,PREPARED||21 lbs||2 gal 2-1/2 qts|
|MERINGUE||532 gm||7-1/2 unit|
1 PREPARE AND DIVIDE DOUGH: Prepare 1/2 recipe Pie Crust (Recipe No. I 001 00). Divide dough into 13-7-1/2 oz pieces for
bottom crust; place on lightly floured board. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently.
Using a floured rolling pin, roll lightly with quick strokes from center out to edge in all directions. Form a circle 1 inch larger than
pie pan and about 1/8 inch thick. Shift or turn dough occasionally to prevent sticking. If edges split, pinch cracks together.
BOTTOM CRUST: Fold rolled dough in half; carefully place into ungreased pie pan with fold at center. Unfold and fit carefully
into pie pan, being careful not to leave any air spaces between pan and dough. REMOVE EXCESS DOUGH: Trim overhanging
edges of dough by using a knife or spatula. (Incorporate excess dough into next crust, if needed.) There should be little excess if
skill is used in weighing and rolling dough. BAKING INSTRUCTIONS FOR UNCOOKED PIES: Bake crusts at 425 F. for about
15-18 minutes, or until light golden brown. Cool before filling. Proceed with the recipe directions.
2 Heat filling to 122 F. ; pour about 3-1/4 cups of filling into each baked 9-inch pie shell.
3 Prepare Meringue, Recipe No. I 005 00. Spread 2-1/2 cups completely over warm filling, about 122 F., in each 9-inch pie pan.
Meringue should touch inner edge of crust all around and completely cover top of pie. Leave meringue somewhat rough on top.
4 Bake at 350 F. for 15 to 20 minutes or until lightly browned.
5 Refrigerate until ready to serve.
6 Cut 8 wedges per pie. CCP: Hold for service at 41 F. or lower.
|213 cal||33 g||2 g||9 g||0 mg||156 mg||11 mg|