| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | 100 | Servings | ||
INGREDIENTS
| 3 3/4 | c | WATER; COLD |
| 2 1/4 | qt | WATER & RESERVED JUICE |
| 2 1/2 | lb | BUTTER PRINT SURE |
| 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 |
| 4 | lb | FLOUR GEN PURPOSE 10LB |
| 6 | lb | FLOUR GEN PURPOSE 10LB |
| 3 | lb | SUGAR; GRANULATED 10 LB |
| 3 | lb | SUGAR; GRANULATED 10 LB |
| 1 | lb | SUGAR; BROWN, 2 LB |
| 3 9/16 | lb | SHORTENING; 3LB |
| 1 2/3 | tb | NUTMEG GROUND |
| 3 | tb | CINNAMON GROUND 1 LB CN |
| 1 2/3 | tb | CINNAMON GROUND 1 LB CN |
| 2 1/4 | ts | SALT TABLE 5LB |
| 2 1/4 | ts | SALT TABLE 5LB |
| 3 | oz | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN : 1. PREPARE 13 PIE SHELLS (SEE RECIPE NOS. IG001 AND I00100). 2. DRAIN APPLES; RESERVE JUICE FOR USE IN STEP 4; APPLES FOR USE IN STEP 5. 3. COMBINE SUGAR, STARCH, SALT, NUTMEG, AND CINNAMON IN MIXER BOWL. MIX AT LOW SPEED UNTIL WELL BLENDED. DO NOT WHIP. 4. ADD RESERVED JUICE GRADUALLY TO SUGAR MIXTURE WHILE AT LOW SPEED. SCRAPE DOWN BOWL; BEAT AT LOW SPEED UNTIL SMOOTH. 5. FOLD APPLES, BUTTER OR MARGARINE, AND LEMON JUICE CAREFULLY INTO THICKENED MIXTURE. 6. PREPARE 3/4 RECIPE STREUSEL TOPPING (RECIPE NO. D04900). SPRINKLE 1 1/4 CUPS TOPPING OVER FILLING IN EACH PAN. 7. BAKE 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED. 8. CUT 8 WEDGES PER PIE. : NOTE: IN STEP 5, 6 OZ LEMONS A.P. (1 1/2 LEMONS) WILL YIELD 4 2/3 TBSP JUICE Recipe Number: I00801 SERVING SIZE: 1/6 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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