3 3/4 c WATER; COLD
2 1/4 qt WATER & RESERVED JUICE
1 1/8 c BUTTER PRINT SURE
15 1/4 lb APPLE SLICED #10
4 2/3 tb LEMON FRESH
1 1/3 c STARCH EDIBLE CORN
6 lb FLOUR GEN PURPOSE 10LB
3 lb SUGAR; GRANULATED 10 LB
3 9/16 lb SHORTENING; 3LB
1 2/3 tb NUTMEG GROUND
1 2/3 tb CINNAMON GROUND 1 LB CN
2 1/4 ts SALT TABLE 5LB
3 oz SALT TABLE 5LB
PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN
:
1. SEE RECIPE NOS. IG002 AND I00100.
2. DRAIN APPLES, RESERVE JUICE FOR USE IN STEP 4; APPLES FOR USE IN
STEP 5.
3. COMBINE SUGAR, STARCH, SALT, NUTMEG, AND CINNAMON IN MIXER BOWL.
MIX AT LOW SPEED UNTIL WELL BLENDED. DO NOT WHIP.
4. ADD RESERVED JUICE GRADUALLY TO SUGAR MIXTURE WHILE BEATING AT
LOW SPEED. SCRAPE DOWN BOWL; BEAT AT LOW SPEED UNTIL SMOOTH.
5. FOLD APPLES, BUTTER OR MARGARINE, AND LEMON JUICE 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 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED.
8. CUT 8 WEDGES PER PIE.
:
NOTE: IN STEP 5, 6 OZ LEMONS A.P. (1 1/2 LEMONS) WILL YIELD 4 2/3
TBSP JUICE.
Recipe Number: I00800
SERVING SIZE: 1/6 PIE
From the Army
Yields
100 Servings