INGREDIENTS

INSTRUCTIONS

PAN:  9-INCH PIE PAN                           TEMPERATURE:  425 F.
OVEN :  SEE RECIPE NOS. IG002 AND I00100. DRAIN APPLES; RECERVE JUICE
FOR USE  IN STEP 3; APPLES FOR USE IN STEP 5. COMBINE RESERVED JUICE,
SUGAR,  SALT, CINNAMON, AND NUTMEG; BRING TO A BOIL. COMBINE CORNSTARCH
AND  WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO BOILING MIXTURE. COOK
AT  MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THICK AND CLEAR. REMOVE
FROM  HEAT. FOLD APPLES, LEMON JUICE, AND BUTTER OR MARGARINE CAREFULLY
INTO THICKENED MIXTURE. COOL THOROUGHLY. POUR 2 3/4 TO 3 CUPS FILLING
INTO EACH UNBAKED PIE SHELL. COVER WITH TOP CRUST.  SEAL EDGES. BAKE
30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED. CUT 8 WEDGES PER PIE.  :
NOTE:  1. IN STEP 5, 6 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 4 1/2 TBSP
JUICE.  NOTE:  2. THIS RECIPE MAY BE USED FOR DUTCH APPLE PIE (RECIPE
NO.  I00801) AND FRENCH APPLE PIE (RECIPE NO. I00802).  Recipe Number:
I00900  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: 382.3mg
Potassium: 19.8mg
Carbohydrates: 14.9g
Fiber: <1g
Sugar: 14.1g
Protein: <1g