1 1/2 c WATER; BOILING
3 3/4 c WATER; COLD
2 1/4 qt WATER & RESERVED JUICE
3 oz BUTTER PRINT SURE
9 oz BUTTER PRINT SURE
15 1/4 lb APPLE SLICED #10
1 lb RAISINS #10
4 2/3 tb LEMON FRESH
6 oz STARCH EDIBLE CORN
6 lb FLOUR GEN PURPOSE 10LB
3 lb SUGAR; GRANULATED 10 LB
3 lb SUGAR; POWDER 2 LB
3 9/16 lb SHORTENING; 3LB
1 2/3 tb NUTMEG GROUND
1 2/3 tb CINNAMON GROUND 1 LB CN
1 tb IMITATION VANILLA
3/4 ts SALT TABLE 5LB
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; APPLE 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 AND RAISINS, 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. PREPARE VANILLA GLAZE (RECIPE NO. D04600); WHEN PIES ARE REMOVED FROM
OVEN AND STILL HOT, SPREAD 1/3 CUP GLAZE OVER EACH TOP CRUST.
9. CUT 8 WEDGES PER PIE.
Recipe Number: I00802
SERVING SIZE: 1/6 PIE
From the Army
Yields
100 Servings