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.
