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CATEGORY CUISINE TAG YIELD
100 Servings

INGREDIENTS

3 3/4 c WATER, COLD
2 1/4 qt JUICE RESERVED
15 1/3 lb PINEAPPLE CHUNK #10
3 T LEMON FRESH
1 1/2 c STARCH EDIBLE CORN
6 lb FLOUR GEN PURPOSE 10LB
3 lb SUGAR, GRANULATED 10 LB
3 9/16 lb SHORTENING, 3LB
3/4 t SALT TABLE 5LB
4 T SALT TABLE 5LB

INSTRUCTIONS

PAN:  9-INCH PIE PAN                            TEMPERATURE:  425 F.
OVEN :  SEE RECIPE NOS. IG002 AND I00100. DRAIN PINEAPPLE; RESERVE
JUICE FOR  USE IN STEP 4 AND PINEAPPLE FOR USE IN STEP 5. COMBINE
SUGAR, STARCH,  AND SALT IN MIXER BOWL. MIX AT LOW SPEED UNTIL WELL
BLENDED. DO NOT  WHIP. COMBINE RESERVED JUICE AND LEMON JUICE; MIX
UNTIL WELL BLENDED;  ADD GRADUALLY TO SUGAR MIXTURE WHILE BEATING AT
LOW SPEED.  SCRAPE  DOWN BOWL; BEAT AT LOW SPEED UNTIL SMOOTH. FOLD
PINEAPPLE CAREFULLY  INTO THICKENED MIXTURE. POUR 2 3/4 TO 3 CUPS
FILLING INTO EACH  UNBAKED PIE SHELL.  COVER WITH TOP CRUST. SEAL
EDGES. BAKE 30-25  MINUTES OR UNTIL LIGHTLY BROWNED. CUT 8 WEDGES PER
PIE.  :  NOTE:  IN STEP 4, 4 1/2 OZ LEMONS A.P. (1 1/8 LEMONS) WILL
YIELD 3  TBSP JUICE.  Recipe Number: I01800  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)
----------------------------------------------
Calories: 203
Calories From Fat: 146
Total Fat: 16.2g
Cholesterol: 9mg
Sodium: 296.9mg
Potassium: 23.4mg
Carbohydrates: 15.1g
Fiber: <1g
Sugar: 14.1g
Protein: <1g


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