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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