Pies

Quick Reference

Product	Receiving	Storage	Cook Time	Quality Serving	Minimum Internal Temp	Cook Temp	Hold Time
Pies	Freezer	Freezer	6 1/2 minutes	140°F - 150°F	155°F	350°F - Fryer	6 hours

Portioning:

1 pie

Q.A. Standard:  Free of breakage in frozen state with a solid white coating. When cooked, should have a crisp, flaky crust with no split sides or breaks.

Tools Needed

• Pie basket
• Brown tongs
• Biscuit pan with wire grate
• Sharpie
• ½ size pan with wire grate

Health and Safety

• Pies must cool for 15 minutes before serving.  Filling is hot and can cause injury.
• Always wear Food-Mitt gloves when handling frozen pies

Receiving and Storing

• Pies are delivered and stored frozen.  They must be handled carefully so they do not break or crack.  They break easily when cases or boxes are dropped.

Preparing

• 

  Pies are cooked in a 350°F deep fryer from a frozen state
• Pies cook for 6 ½ minutes
• Pie rack should be filled away from the fryers
• Open one end of the pie box
• Using two Food-Mitt gloves, carefully remove pies and place into pie rack
• Place 3 additional pies on top at an angle
• Only one flavor of pies may be cooked in a single level pie rack at a time
• When using a 2-level pie rack, always load apple “above” and strawberry “lower” to prevent mixing up the flavors
• Remove the Food-Mitt gloves by shaking them off your hands into a garbage can. Ensure you do not touch the gloves.
• Close pie box of unused product and put back in freezer
• Close retaining clip over pies
• Slowly lower holder into the hot shortening
• Do not drop anything else into the same fryer within 30 seconds
• Press pie timer button that is set for 6 ½ minutes
• When timer goes off, press the button
• Lift holder from shortening and allow excess shortening to drain
• Move to a cooling area away from fryers
• Do not leave pies over fryer, as they will become greasy
• Using brown tongs, take pies out of holder and lay flat on biscuit pan with a wire grate while cooling. This will allow filling to distribute evenly
• Allow pies to cool for 15 minutes

Marking and Holding

• To calculate the expiration time for pies, look at the time the pies finished cooking and round forward to the nearest hour
• For example: If pies finished cooking at 3:45 p.m., round forward to 4:00 p.m. and then add 6 hours. Pies that finished cooking at 3:45 p.m. would expire at 10:00 p.m.
• Use a sharpie to mark the expiration time and pie flavor on the end of the box
• To mark the expiration time, draw a circle around the hour that the pie will expire (See photo below)
• To mark the flavor, draw an “X” in the circle beside the correct flavor (See photo below)
• After 15 minutes, remove pies from pan with brown tongs and place in pie boxes

Holding

• If you have a pie holding box place the pies in the heated pie holding box
• If you do not have a pie holding box, boxed pies are held in a ½ size 2” deep pan with wire grate in the display cabinet
• Place 1 flavor only in each pan. Do not mix flavors in the same pan.
• Do not stack more than 2 high. Rotate oldest pies to the top to use first.
• Pies that have not sold within the holding time must be discarded into the waste container

Serving

• When a pie is ordered, remove pie from display and check Q.A. and that you have selected the correct flavor
• When placing pies on a service tray, place a deli liner on the tray first. This will prevent pies from coming in direct contact with the service tray.
• When a pie is put into a bag, it should be the last item placed in the bag except for fries

PIES (By the Half-Dozen)

• Guests can choose any 6 pies. Guests can mix and match to create any combination.
• Always leave pies in their individual pie boxes
• Place 6 boxed pies into a 9-inch box
• Place the 9-inch box into a T-shirt bag
• Serve with 6 napkins

Close

• Serve all customers
• Turn off power to fryers
• Skim particles from shortening
• Wipe down tops and sides of fryers and other related equipment
• Wipe down outside and inside of pie display
• Wash, rinse and sanitize brown tongs. Allow to air dry.