| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 3 | c | WATER |
| 2 1/4 | gl | WATER |
| 3 3/4 | c | WATER, COLD |
| 1 1/8 | c | BUTTER PRINT SURE |
| 15 1/4 | lb | APPLE SLICED #10 |
| 4 2/3 | T | LEMON FRESH |
| 1 1/3 | c | STARCH EDIBLE CORN |
| 6 | lb | FLOUR GEN PURPOSE 10LB |
| 3 | lb | SUGAR, GRANULATED 10 LB |
| 3 9/16 | lb | SHORTENING, 3LB |
| 2 | T | NUTMEG GROUND |
| 2 | T | CINNAMON GROUND 1 LB CN |
| 2 1/4 | t | SALT TABLE 5LB |
| 3 | oz | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 9-INCH PIE PAN TEMPERATUE: 425 F. OVEN : SEE RECIPE NOS. IG002 AND I00100. COMBINE CANNED DEHYDRATED APPLES, WATER, GRANULATED SUGAR, PREGELATINIZED STARCH, SALT, GROUND NUTMEG AND GROUND CINNAMON. BRING TO A BOIL; REDUCE HEAT; SIMMER 15 MINUTES OR UNTIL APPLES ARE TENDER. REMOVE FROM HEAT. DO NOT DRAIN; USE UNDRAINED APPLES IN STEP 5. FOLD APPLES, BUTTER OR MARGARINE, AND LEMON JUICE CAREFULLY INTO THICKENED MIXTURE. ADD WATER. POUR 3 1/2 CUPS FILLING INTO EACH UNBAKED PIE SHELL. BAKE 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED. CUT 8 WEDGES PER PIE. : NOTE: IN STEP 3, 6 OZ LEMONS A.P. (1 1/2 LEMONS) WILL YIELD 4 2/3 TBSP JUICE. Recipe Number: I00803 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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Nutrition (calculated from recipe ingredients)
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Calories: 199
Calories From Fat: 146
Total Fat: 16.2g
Cholesterol: 9mg
Sodium: 384.9mg
Potassium: 2.5mg
Carbohydrates: 13.7g
Fiber: <1g
Sugar: 13.6g
Protein: <1g