Pineapple Pie (canned Pineapples)
| 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 | T | 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 | t | SALT TABLE 5LB |
| 4 | T | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN : SEE RECIPE NOS. IG002 AND I00100. DRAIN PINEAPPLE; RESERVE JUICE FOR USE IN STEP 4 AND PINEAPPLE FOR USE IN STEP 5. COMBINE SUGAR, STARCH, AND SALT IN MIXER BOWL. MIX AT LOW SPEED UNTIL WELL BLENDED. DO NOT WHIP. 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. FOLD PINEAPPLE CAREFULLY INTO THICKENED MIXTURE. POUR 2 3/4 TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER WITH TOP CRUST. SEAL EDGES. BAKE 30-25 MINUTES OR UNTIL LIGHTLY BROWNED. 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 203
Calories From Fat: 146
Total Fat: 16.2g
Cholesterol: 9mg
Sodium: 296.9mg
Potassium: 23.4mg
Carbohydrates: 15.1g
Fiber: <1g
Sugar: 14.1g
Protein: <1g