CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
|
100 |
Servings |
INGREDIENTS
1 1/2 |
gl |
WATER, WARM |
5 1/2 |
c |
WATER |
6 |
oz |
BUTTER PRINT SURE |
5 |
oz |
MILK, DRY NON-FAT L HEAT |
5 |
lb |
FLOUR GEN PURPOSE 10LB |
1 1/2 |
lb |
SUGAR, GRANULATED 10 LB |
2 |
lb |
PIE FIL APPLE #10 |
1 1/4 |
lb |
SHORTENING, 3LB |
3 |
oz |
BAKING POWDER |
2 |
t |
NUTMEG GROUND |
2 |
oz |
CINNAMON GROUND 1 LB CN |
2 |
oz |
SALT TABLE 5LB |
1 |
t |
SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 350 F. DEEP FAT COMBINE APPLES, WATER, SUGAR, SALT,
CINNAMON, AND NUTMEG; BRING TO A BOIL; SIMMER 15 MINUTES OR UNTIL
APPLES ARE TENDER. FOLD BUTTER OUR MARGARINE INTO APPLE MIXTURE. COOL;
SET ASIDE FOR USE IN STEP 8. SIFT TOGETHER FLOUR, MILK BAKING POWDER
AND SALT ;INTO MIXER BOWL. BLEND SHORTENING INTO DRY INGREDIENTS AT
LOW SPEED UNTIL MIXTURE RESEMBLES COARSE CRUMBS. ADD WATER; MIX AT LOW
SPEED ONLY ENOUGH TO FORM SOFT DOUGH. ON LIGHTLY FLOURED BOARD, ROLL
DOUGH INTO A RECTANGULAR SHEET, ABOUT 1/8 INCH THICK. CUT INTO 6
CIRCLES. PLACE 1/4 CUP (2 OZ 1 NO. 16 SCOOP) FILLING IN CENTER OF EACH
CIRCLE, WASH EDGES OF EACH CIRCLE WITH WATER. FOLD OVER TO FORM A HALF
CIRCLE; SEAL EDGES WITH A FORK. FRY PIES, A FEW AT A TIME. 2 MINUTES
ON ONE SIDE, TURN AND FRY 2 MINUTES ON OTHER SIDE UNTIL GOLDEN BROWN.
DRAIN ON ABSORBENT PAPER. NOTE: 1. IN STEP 8, A NO. 10 CN MAY BE
USED TO CUT OUT CIRCLES OR DOUGH MAY BE WEIGHED IN 1 1/2 OZ PORTIONS
AND ROLLED INTO 6 INCH CIRCLES, 1/8 ~INCH THICK. NOTE: 2. PIE CRUST
MIX MAY BE USED. OMIT STEPS 4, 5 AND 6. USE 6 LB 14 OZ PIE CRUST
MIX. FOLLOW MANUFACTURER'S DIRECTIONS FOR MIXING. FOLLOW STEPS 7
THROUGH 9. Recipe Number: I03000 SERVING SIZE: 1 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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