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CATEGORY CUISINE TAG YIELD
Dairy 100 Servings

INGREDIENTS

5 1/2 c WATER
5 oz MILK, DRY NON-FAT L HEAT
5 lb FLOUR GEN PURPOSE 10LB
14 lb PIE FIL APPLE #10
1 1/4 lb SHORTENING, 3LB
3 oz BAKING POWDER
2 oz SALT TABLE 5LB

INSTRUCTIONS

TEMPERATURE:  350 F. DEEP FAT  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 EACH  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: I03001  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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