Apple pie (canned apples)

100 Servings

Ingredients

Quantity Ingredient
3¾ cup WATER; COLD
2¼ quart WATER & RESERVED JUICE
1⅛ cup BUTTER PRINT SURE
15¼ pounds APPLE SLICED #10
4⅔ tablespoon LEMON FRESH
1⅓ cup STARCH EDIBLE CORN
6 pounds FLOUR GEN PURPOSE 10LB
3 pounds SUGAR; GRANULATED 10 LB
3 9/16 pounds SHORTENING; 3LB
1⅔ tablespoon NUTMEG GROUND
1⅔ tablespoon CINNAMON GROUND 1 LB CN
2¼ teaspoon SALT TABLE 5LB
3 ounces SALT TABLE 5LB

Directions

PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN :

1. SEE RECIPE NOS. IG002 AND I00100.

2. DRAIN APPLES, RESERVE JUICE FOR USE IN STEP 4; APPLES FOR USE IN STEP 5.

3. COMBINE SUGAR, STARCH, SALT, NUTMEG, AND CINNAMON IN MIXER BOWL.

MIX AT LOW SPEED UNTIL WELL BLENDED. DO NOT WHIP.

4. ADD RESERVED JUICE GRADUALLY TO SUGAR MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL; BEAT AT LOW SPEED UNTIL SMOOTH.

5. FOLD APPLES, BUTTER OR MARGARINE, AND LEMON JUICE CAREFULLY INTO THICKENED MIXTURE.

6. POUR 2¾ TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER WITH TOP CRUST. SEAL EDGES.

7. BAKE 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED.

8. CUT 8 WEDGES PER PIE.

:

NOTE: IN STEP 5, 6 OZ LEMONS A.P. (1 ½ LEMONS) WILL YIELD 4 ⅔ TBSP JUICE.

Recipe Number: I00800

SERVING SIZE: ⅙ PIE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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