0
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CATEGORY CUISINE TAG YIELD
100 Servings

INGREDIENTS

3 c WATER
2 1/4 ga WATER
3 3/4 c WATER; COLD
1 1/8 c BUTTER PRINT SURE
15 1/4 lb APPLE SLICED #10
4 2/3 tb 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 tb NUTMEG GROUND
2 tb CINNAMON GROUND 1 LB CN
2 1/4 ts SALT TABLE 5LB
3 oz SALT TABLE 5LB

INSTRUCTIONS

PAN:  9-INCH PIE PAN                              TEMPERATUE:  425 F. OVEN
  :
1.  SEE RECIPE NOS. IG002 AND I00100.
2.  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.
3.  FOLD APPLES, BUTTER OR MARGARINE, AND LEMON JUICE CAREFULLY INTO
THICKENED MIXTURE.  ADD WATER.
4.  POUR 3 1/2 CUPS FILLING INTO EACH UNBAKED PIE SHELL.
5.  BAKE 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED.
6.  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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