2 13/16 c WATER; COLD
7 qt WATER; COLD
1 1/2 lb MILK; DRY NON-FAT L HEAT
5 1/16 lb PINEAPPLE CHUNK #10
6 lb FLOUR GEN PURPOSE 10LB
5 1/2 lb DSRT PWD VANILLA
3 9/16 lb SHORTENING; 3LB
3 oz SALT TABLE 5LB
PAN: 9″ PIE PAN
1. SEE RECIPE NOS. I-G-1 AND I-1.
2. COMBINE MILK AND WATER IN MIXER BOWL.
3. ADD DESSERT POWDER TO MILK AND WATER. USING A WHIP, BLEND AT LOW SPEED
15 SECONDS OR UNTIL WELL BLENDED. SCRAPE DOWN SIDES OF BOWL; WHIP AT
MEDIUM
SPEED 2 MINUTES.
4. ADD 5 LB 1 OZ (3/4-NO. 10 CN) CANNED, DRAINED, CRUSHED PINEAPPLE. POUR
ABOUT 3 1/4 CUPS FILLING INTO EACH BAKED PIE SHELL.
5. REFRIGERATE UNTIL READY TO SERVE.
6. CUT 8 WEDGES PER PIE.
Recipe Number: I00703
SERVING SIZE: 1/8 PIE
From the Army
Yields
100 Servings