Blueberry Crunch (Pie Filling) Recipe

• 1 lb BUTTER PRINT SURE
• 5 lb CAKE MIX YELLOW #10
• 1 lb COCONUT SWEETNED PRE
• 14 lb PIE FIL BLUEBERRY #10

1. PAN: 18 BY 26 INCH SHEET PAN TEMPERATURE: 350 F. OVEN
2. 1.
3. SPREAD ABOUT 3 1/2 Quart FILLING IN EACH GREASED SHEET PAN.
4. SPRINKLE LEMON JUICE ON TOP OF Mix IN EACH PAN.
5. 2.
6. COMBINE CAKE MIX AN COCONUT; Add in BUTTER Or possibly MARGARINE; MIX Till CRUMBLY.
7. 3.
8. SPRINKLE ABOUT 2 3/4 Quart Mix OVER EACH PAN.
9. 4.
10. BAKE 50 Min Or possibly Till LIGHTLY BROWNED.
11. 5.
12. CUT 6 BY 9.
13. NOTE:
14. 1.
15. IN STEP 1, USE 14 LB (2-NO.
16. 10 CN) CANNED PREPARED BLUEBERRY PIE FILLING Or possibly PREPARE 1/2 RECIPE BLUEBERRY PIE (I01401,
17. NOTE:
18. 2.
19. IN STEP 1, 8 Ounce LEMONS A.P.
20. (2 LEMONS) WILL YIELD 6 TBSP JUICE.
21. NOTE:
22. 3.
23. IN STEP 2, 5 LB WHITE CAKE MIX MAY BE USED.
24. NOTE:
25. 4.
26. IN STEP 2, 1 LB (2 C.) Minced UNSALTED NUTS MAY BE USED FOR COCONUT.
27. SERVING SIZE: 1 PIECE

butter, cake, coconut sweetned pre

Taken from cookeatshare.com/recipes/blueberry-crunch-pie-filling-87938 (may not work)