Fried apple pie (dehydrat

100 Servings

Ingredients

Quantity Ingredient
1½ gallon WATER; WARM
5½ cup WATER
6 ounces BUTTER PRINT SURE
5 ounces MILK; DRY NON-FAT L HEAT
5 pounds FLOUR GEN PURPOSE 10LB
1½ pounds SUGAR; GRANULATED 10 LB
2 pounds PIE FIL APPLE #10
1¼ pounds SHORTENING; 3LB
3 ounces BAKING POWDER
2 teaspoons NUTMEG GROUND
2 ounces CINNAMON GROUND 1 LB CN
2 ounces SALT TABLE 5LB
1 teaspoon SALT TABLE 5LB

Directions

TEMPERATURE: 350 F. DEEP FAT

1. COMBINE APPLES, WATER, SUGAR, SALT, CINNAMON, AND NUTMEG; BRING TO A BOIL; SIMMER 15 MINUTES OR UNTIL APPLES ARE TENDER.

2. FOLD BUTTER OUR MARGARINE INTO APPLE MIXTURE.

3. COOL; SET ASIDE FOR USE IN STEP 8.

4. SIFT TOGETHER FLOUR, MILK BAKING POWDER AND SALT ;INTO MIXER BOWL.

5. BLEND SHORTENING INTO DRY INGREDIENTS AT LOW SPEED UNTIL MIXTURE RESEMBLES COARSE CRUMBS.

6. ADD WATER; MIX AT LOW SPEED ONLY ENOUGH TO FORM SOFT DOUGH.

7. ON LIGHTLY FLOURED BOARD, ROLL DOUGH INTO A RECTANGULAR SHEET, ABOUT ⅛ INCH THICK. CUT INTO 6 CIRCLES.

8. PLACE ¼ CUP (2 OZ 1 NO. 16 SCOOP) FILLING IN CENTER OF EACH CIRCLE, WASH EDGES OF EACH CIRCLE WITH WATER. FOLD OVER TO FORM A HALF CIRCLE; SEAL EDGES WITH A FORK.

9. FRY PIES, A FEW AT A TIME. 2 MINUTES ON ONE SIDE, TURN AND FRY 2 MINUTES ON OTHER SIDE UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER.

NOTE: 1. IN STEP 8, A NO. 10 CN MAY BE USED TO CUT OUT CIRCLES OR DOUGH MAY BE WEIGHED IN 1½ OZ PORTIONS AND ROLLED INTO 6 INCH CIRCLES, ⅛ ~INCH THICK.

NOTE: 2. PIE CRUST MIX MAY BE USED. OMIT STEPS 4, 5 AND 6. USE 6 LB 14 OZ PIE CRUST MIX. FOLLOW MANUFACTURER'S DIRECTIONS FOR MIXING. FOLLOW STEPS 7 THROUGH 9.

Recipe Number: I03000

SERVING SIZE: 1 PIE

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

Downloaded from Glen's MM Recipe Archive, .

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