A-A-20107 Pies, Fresh Or Chilled, Soft-Filled, Ready-To-Eat (S/S By A-A-20074)

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A-A-20107

July 11, 1983

COMMERCIAL ITEM DESCRIPTION

PIES, FRESH OR CHILLED, SOFT-FILLED, READY TO EAT

The U.S. Department of Agriculture has authorized the use of this Commercial Item Description.

Salient characteristics.

Fresh or chilled, soft-filled, one-crust, open-face pies shall be 8-, 9- or 10- inches in diameter and be of the type and weight used in Table I. The pies shall have semisolid fillings, prepared from fresh, frozen, canned, evaporated, or dried products and shall be not less than 0.75-inch thick. The filling shall be of a viscosity that will permit the baked pie to be sliced without the filling spreading more than 0.75 of an inch within 10 minutes and the pies shall not be watery or weep before or during serving. The shall have no ungelatinized pockets nor an uneven distribution of fillings they shall not contain cracks or crevices or show of evidence of separation from crust. The crust shall not be overbaked or soggy and shall have no off-flavor or off-odor. The fillings shall not be tough or rubbery, shall have no off-flavors or off-odors. And shall have a flavor typical of its kind. If meringue or whipped-type toppings are used, there shall be 1 inch or more In additional thickness, shall be white with a light golden brown surface color, when applicable, and shall not separate from the filling when cut. Pies with a pH greater than 4.5 shall be cooled to a temperature of 45⁰F or less within two hours after baking and maintained at temperatures below 45⁰F until delivered. Pies shall be not more than 24 hours old at time of delivery.

TABLE I. Sizes and weights of pies 1/