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Streusel – Topped Apple C

January 24, 2023

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

2 1/4	c	WATER; COLD
2 1/2	lb	BUTTER PRINT SURE
4	lb	FLOUR GEN PURPOSE 10LB
4 1/2	lb	FLOUR GEN PURPOSE 10LB
3	lb	SUGAR; GRANULATED 10 LB
1	lb	SUGAR; BROWN, 2 LB
28	lb	PIE FIL APPLE #10
2 2/3	lb	SHORTENING; 3LB
3	tb	CINNAMON GROUND 1 LB CN
1 1/2	ts	SALT TABLE 5LB
11	ts	SALT TABLE 5LB

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN                TEMPERATURE:  450 F. OVEN
  :
1.  PREPARE 3/4 RECIPE PIE CRUST (RECIPE NO. I00100).
2.  DIVIDE DOUGH INTO 2 PIECES; USE 2 PIECES FOR EACH SHEET PAN.
3.  PLACE DOUGH ON LIGHTLY FLOURED BOARD; SPRINKLE LIGHTLY WITH FLOUR;
FLATTEN GENTLY.
4.  ROLL 2 PIECES DOUGH INTO RECTANGULAR SHEETS ABOUT 1/8 INCH THICK
AND LARGE ENOUGH TO FIT EACH PAN.  PRESS DOUTH INTO BOTTOM AND SIDES OF
EACH PAN.  RESERVE REMAINING PIECES FOR USE IN STEP 6.
5.  POUR 14 LB (1/2 GAL) FILLING INTO EACH PAN.
6.  PREPARE 1 RECIPE STREUSEL TOPPING, RECIPE NO. D04900.  SPREAD ONE-
HALF TOPPING OVER FILLING IN EACH PAN.
7.  CUT 6 TO 8 SMALL SLITS (1/2 INCH) IN TOPS OF EACH COBBLER.
8.  BAKE 35 TO 40 MINUTES OR UNTIL LIGHTLY BROWNED.
9.  COOL; CUT 6 BY 9.
  :
NOTE:  FOR DOLLAR-TOPPED COBBLER, CUT TOP CRUST INTO 100 ROUNDS USING
NO. 2 1/2 SIZE BISCUIT CUTTER. TOP FILLING IN EACH SHEET PAN WITH ROUNDS
OF DOUGH IN 5 ROWS OF 10 EACH.  IN STEP 10, BAKE AT 425F.
Recipe Number: I01004
SERVING SIZE: 1 SQUARE
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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