Name: Pineapple Pie (Canned Pineapples)
Ingredients: 3 3/4 c WATER; COLD; 2 1/4 qt JUICE RESERVED; 15 1/3 lb PINEAPPLE CHUNK #10; 3 tb LEMON FRESH; 1 1/2 c STARCH EDIBLE CORN; 6 lb FLOUR GEN PURPOSE 10LB; 3 lb SUGAR; GRANULATED 10 LB; 3 9/16 lb SHORTENING; 3LB; 3/4 ts SALT TABLE 5LB; 4 tb SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

3 3/4	c	WATER; COLD
2 1/4	qt	JUICE RESERVED
15 1/3	lb	PINEAPPLE CHUNK #10
3	tb	LEMON FRESH
1 1/2	c	STARCH EDIBLE CORN
6	lb	FLOUR GEN PURPOSE 10LB
3	lb	SUGAR; GRANULATED 10 LB
3 9/16	lb	SHORTENING; 3LB
3/4	ts	SALT TABLE 5LB
4	tb	SALT TABLE 5LB

INSTRUCTIONS

PAN:  9-INCH PIE PAN                            TEMPERATURE:  425 F. OVEN
  :
1.  SEE RECIPE NOS. IG002 AND I00100.
2.  DRAIN PINEAPPLE; RESERVE JUICE FOR USE IN STEP 4 AND PINEAPPLE
FOR USE IN STEP 5.
3.  COMBINE SUGAR, STARCH, AND SALT IN MIXER BOWL. MIX AT LOW SPEED
UNTIL WELL BLENDED. DO NOT WHIP.
4.  COMBINE RESERVED JUICE AND LEMON JUICE; MIX UNTIL WELL BLENDED; ADD
GRADUALLY TO SUGAR MIXTURE WHILE BEATING AT LOW SPEED.  SCRAPE DOWN BOWL;
BEAT AT LOW SPEED UNTIL SMOOTH.
5.  FOLD PINEAPPLE CAREFULLY INTO THICKENED MIXTURE.
6.  POUR 2 3/4 TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL.  COVER WITH
TOP CRUST.  SEAL EDGES.
7.  BAKE 30-25 MINUTES OR UNTIL LIGHTLY BROWNED.
8.  CUT 8 WEDGES PER PIE.
  :
NOTE:  IN STEP 4, 4 1/2 OZ LEMONS A.P. (1 1/8 LEMONS) WILL YIELD 3 TBSP
JUICE.
Recipe Number: I01800
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.

A Message from our Provider:

“How can a moral wrong be a civil right?”