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Dutch Apple Pie (pie Fill

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CATEGORY CUISINE TAG YIELD
Dutch 100 Servings

INGREDIENTS

2 13/16 c WATER, COLD
2 1/2 lb BUTTER PRINT SURE
4 lb FLOUR GEN PURPOSE 10LB
6 lb FLOUR GEN PURPOSE 10LB
3 lb SUGAR, GRANULATED 10 LB
1 lb SUGAR, BROWN 2 LB
21 lb PIE FIL APPLE #10
3 9/16 lb SHORTENING, 3LB
3 T CINNAMON GROUND 1 LB CN
2 1/4 t SALT TABLE 5LB
3 oz SALT TABLE 5LB

INSTRUCTIONS

PAN:  9" PIE PAN  :  SEE RECIPE NOS. I-G-2 AND I-1. OMIT TOP CRUST;
SPRINKLE 1 1/4 CUPS  TOPPING OVER FILLING IN EACH PAN. BAKE 30-35
MINUTES OR UNTIL LIGHTLY  BROWNED. CUT 8 WEDGES PER PIE.  Recipe
Number: I00905  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: 215
Calories From Fat: 145
Total Fat: 16.2g
Cholesterol: 9mg
Sodium: 383.4mg
Potassium: 6.4mg
Carbohydrates: 18g
Fiber: 0g
Sugar: 18g
Protein: <1g


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