| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 1 1/2 |
gl |
WATER, BOILING |
| 2 13/16 |
c |
WATER, COLD |
| 6 |
c |
WATER, COOL |
| 6 |
lb |
FLOUR GEN PURPOSE 10LB |
| 3 9/16 |
lb |
SHORTENING, 3LB |
| 3 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 9-INCH PIE PAN TEMPERATURE: 350 F.
OVEN : SEE RECIPE NO. IG001 AND I00100. COMBINE CUPS COOL WATER WITH
LEMON PIE FILLING MIX, READY-TO-COOK. ADD MIXTURE TO BOILING WATER;
MIX WELL. COOK AT MEDIUM HEAT STIRRING CONSTANTLY UNTIL MIXTURE COMES
TO A BOIL. COOL SLIGHTLY. POUR 2 3/4 TO 3 CUPS FILLING INTO EACH
BAKED PIE SHELL. PREPARE MERINGUE (RECIPE NO. I00500). SPREAD 2 1/2
CUPS COMPLETELY OVER WARM FILLING (122 F.) IN EACH PAN. MERINGUE
SHOUDL TOUCH INNER EDGE OF CRUST ALL AROUND AND COMPLETELY COVER TOP
OF PIE. LEAVE MERINGUE SOMEWHAT ROUGH ON TOP. BAKE 15 TO 20 MINUTES OR
UNTIL LIGHTLY BROWNED. REFRIGERATE UNTIL READY TO SERVE. CUT 8 WEDGES
PER PIE. Recipe Number: I03302 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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