3 c WATER; COLD
3 3/4 c WATER; COLD
1 7/8 qt JUICE RESERVED
1 1/8 c BUTTER PRINT SURE
15 1/4 lb APPLE SLICED #10
4 1/2 ts 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
4 1/2 ts NUTMEG GROUND
4 1/2 ts 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; RECERVE JUICE FOR USE IN STEP 3; APPLES FOR USE
IN STEP 5.
3. COMBINE RESERVED JUICE, SUGAR, SALT, CINNAMON, AND NUTMEG; BRING
TO A BOIL.
4. COMBINE CORNSTARCH AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO
BOILING MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THICK
AND CLEAR. REMOVE FROM HEAT.
5. FOLD APPLES, LEMON JUICE, AND BUTTER OR MARGARINE CAREFULLY INTO
THICKENED MIXTURE. COOL THOROUGHLY.
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: 1. IN STEP 5, 6 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 4 1/2 TBSP
JUICE.
NOTE: 2. THIS RECIPE MAY BE USED FOR DUTCH APPLE PIE (RECIPE NO.
I00801) AND FRENCH APPLE PIE (RECIPE NO. I00802).
Recipe Number: I00900
SERVING SIZE: 1/8 PIE
From the Army
Yields
100 Servings