| 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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