2 1/4 qt WATER; BOILING
3 oz MILK; DRY NON-FAT L HEAT
2 9/16 lb PINEAPPLE CHUNK #10
6 lb FLOUR GEN PURPOSE 10LB
3 oz SUGAR; GRANULATED 10 LB
12 oz TOPPING DES & BAK
3 9/16 lb SHORTENING; 3LB
2 tb IMITATION VANILLA
3 oz SALT TABLE 5LB
PAN: 9″ PIE PAN
:
1. SEE RECIPE NOS. I-G-1 AND I-1.
2. DISSOLVE GELATIN IN BOILING WATER; ADD COLD WATER. MIX UNTIL WELL
BLENDED.
3. REFRIGERATE UNTIL GELATIN IS THICKENDED BUT NOT FIRM.
4. POUR COLD WATER INTO CHILLED MIXER BOWL; ADD TOPPING, MILK, SUGAR, AND
VANILLA. USING WHIP, BEAT AT LOW SPEED 3 MINUTES OR UNTIL WELL BLENDED.
SCRAPE DOWN WHIP AND BOWL. WHIP AT HIGH SPEED 5-10 MINUTES OR UNTIL
MIXTURE
FORMS STIFF PEAKS. SET ASIDE FOR USE IN STEP 7.
6. USING WHIP, BEAT THICKENED GELATIN AT HIGH SPEED 10 MINUTES OR UNTIL
FOAMY AND SOFT PEAKS FORM.
7. FOLD WHIPPED TOPPING INTO GELATIN. CAREFULLY FOLD 2 LB 9 OZ (1 1/8 QT-
1/3-NO. 10 CN) CANNED, CRUSED PINEAPPLE, DRAINED INTO GELATIN-WHIPPED
TOPPING MIXTURE.
8. POUR ABOUT 5 3/4 CUPS FILLING INTO EACH BAKED PIE SHELL.
9. REFRIGERATE ABOUT 2 HOURS OR UNTIL SET. KEEP REFRIGERATED UNTIL READY
TO SERVE.
10. CUT 8 WEDGES PER PIE.
:
NOTE: 1. IN STEP 3, 2 LB 4 OZ LEMONS A.P. (9 LEMONS) WILL YIELD 1 1/2
CUPS
JUICE.
2. IN STEP 3, 6 TBSP FROZEN LEMON JUICE CONCENTRATE AND 1 1/8 CUPS
COLD WATER MAY BE USED FOR FRESH LEMON JUICE.
3. IN STEP 5, 2 LB 10 OZ (1/3-6 1/2 TO 7 LB CN) CANNED TOPPING,
DESSERT AND BAKERY PRODUCTS, FROZEN, MAY BE USED FOR ALL INGREDIENTS.
Recipe Number: I03201
SERVING SIZE: 1/8 PIE
From the Army
Yields
100 Servings