A-A-20074 Pie, Fruit-Filled Or Soft-Filled, Ready-To-Eat, Reheat, Or Un-Baked, Fresh, Chilled, Or FrozenThis CID covers fresh, chilled, frozen, ready-to-eat, un-baked fruit filled and soft-filled pies (pies), packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties.

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A-A-20074B

Grain/bread equivalents (VIII) - 2 servings = 62 g (2.2 oz) baked crust made with enriched or whole grain meal or flour or 29.5 g (1.04 oz) or enriched or whole grain meal or flour

Grain/bread equivalents (IX) – Other 3/

3/ Other serving sizes must contain the appropriate amount of enriched or whole grain meal or fluor.

Fruit/vegetable equivalents (A) - 1/4 cup fruitkegetable (fruit and/or fruit juice)

Fruit/vegetable equivalents (B) - 1/2 cup fruit/vegetable (fruit and/or fruit juice)

Fruit/vegetable equivalents (C) - 3/4 cup fruit/vegetable (fruit and/or fruit juice)

Fruit/vegetable equivalents (D) - 1 cup fruit/vegetable (fruit and/or fruit juice)

Fruit/vegetable equivalents (E) - Other (fruit and/or fruit juice)

4. MANUFACTURE = S/DISTRIBUTOR= S NOTES. Manufacturer’s/distributor’s products shall meet the requirements of the:

-Salient characteristics (See.5).

-Analytical requirements: as specified by the purchaser (Sec. 6).

-Manufacturer’s/distributor’s assurance (Sec. 7).

-Regulatory requirements (Sec. 8).

-Quality assurance provisions: as specified by the purchaser (Sec. 9).

-Packaging requirements other than commercial: as specified by the purchaser (Sec. 10).

5. SALIENT CHARACTERISTICS.

5.1 Processing. The pies shall be prepared in accordance with good manufacturing practices (21 CFR Part 110).

5.2 Ingredients. The fruit pies shall consist of a crust and fruit filling appropriate for the flavor(s) specified in the solicitation, contract, or purchase order. The soft-filled pies shall consist of a crust and plain water or milk filling appropriate for the flavor(s) specified in the solicitation, contract, or purchase order.

5.2.1 Crust. The crust for the pies shall contain flour, water, and yeast and/or other leavening agents. The crust may contain sugar, vegetable oil or shortening, graham flour, flavorings, honey, margarine, dough conditioners, and mold inhibitors, appropriate for the type of crust and nutrient style specified by the purchaser. When the pies are used in school feeding programs and CN meal pattern contribution is specified by the purchaser, the flour used shall be enriched or whole-grain meal and/or flour.