| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 1 1/2 |
ga |
WATER; BOILING |
| 2 13/16 |
c |
WATER; COLD |
| 6 |
c |
WATER; COOL |
| 6 |
lb |
FLOUR GEN PURPOSE 10LB |
| 3 9/16 |
lb |
SHORTENING; 3LB |
| 3 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 9-INCH PIE PAN TEMPERATURE: 350 F. OVEN
:
1. SEE RECIPE NO. IG001 AND I00100.
2. COMBINE CUPS COOL WATER WITH LEMON PIE FILLING MIX, READY-TO-COOK.
ADD MIXTURE TO BOILING WATER; MIX WELL. COOK AT MEDIUM HEAT STIRRING
CONSTANTLY UNTIL MIXTURE COMES TO A BOIL. COOL SLIGHTLY. POUR 2 3/4
TO 3 CUPS FILLING INTO EACH BAKED PIE SHELL.
3. PREPARE MERINGUE (RECIPE NO. I00500). SPREAD 2 1/2 CUPS COMPLETELY
OVER WARM FILLING (122 F.) IN EACH PAN. MERINGUE SHOUDL TOUCH INNER EDGE
OF CRUST ALL AROUND AND COMPLETELY COVER TOP OF PIE. LEAVE MERINGUE
SOMEWHAT ROUGH ON TOP.
4. BAKE 15 TO 20 MINUTES OR UNTIL LIGHTLY BROWNED.
5. REFRIGERATE UNTIL READY TO SERVE.
6. CUT 8 WEDGES PER PIE.
Recipe Number: I03302
SERVING SIZE: 1/8 PIE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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