Boysenberry pie recipe with canned boysenberries in spanish

Boysenberry pie recipe with canned boysenberries in spanish

Ingredients

  • 3 3/4 c. WATER, Awesome
  • 3 3/4 c. JUICE RESERVED
  • 2 1/4 quart JUICE RESERVED
  • 3/4 lb STARCH EDIBLE CORN
  • 6 lb FLOUR GEN PURPOSE 10LB
  • 5 1/4 lb SUGAR, GRANULATED 10 LB
  • 7 1/2 c. SHORTENING, 3LB
  • 2 1/4 teaspoon SALT TABLE 5LB
  • 14 teaspoon SALT TABLE 5LB

Directions

  1. PAN: 9-INCH Cake PAN TEMPERATURE: 425 F. OVEN :2. DRAIN BOYSENBERRIES RESERVE JUICE To Be Used IN Step Three AND 4 AND BOYSENBERRIES IN Step Five.
  2. 3. COMBINE 3 Quart RESERVED JUICE, SUGAR, AND SALT, Provide A BOIL.
  3. 4. COMBINE Corn starch AND RESERVED JUICE, STIR Till SMOOTH. Include Progressively TO BOILING Mix. Prepare AT MEDIUM HEAT, STIRRING CONSTANTLY Till THICK AND Obvious. REMOVE FROM HEAT.
  4. 5. FOLD BOYSENBERRIES CAREFULLY INTO THICKENED Mix. Cold Completely.
  5. 6. POUR 2 3/4 To Three C. FILLING INTO EACH UNBAKED Cake Covering. COVER WTIH TOP CRUST. SEAL EDGES.
  6. 7. BAKE 30 TO 35 Min Or even Till Gently BROWNED.
  7. 8. CUT 8 WEDGES PER Cake.
  8. NOTE: IN Step Five, 4 1/2 Ounce LEMONS A.P. (1 1/8 LEMONS) WILL YIELD 3 Tablespoons of JUICE.
  9. Meal: 1/8 Cake
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