apple crunch (apple pie filling)

Categories
Yield
100 Servings
MeasureIngredient
1 pounds BUTTER PRINT SURE
5 pounds CAKE MIX YELLOW #10
1 pounds COCONUT SWEETNED PRE
14 pounds PIE FIL APPLE #10

PAN: 18 BY 26 INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. SPREAD ABOUT 3½ QT FILLING IN EACH GREASED SHEET PAN. SPRINKLE LEMON JUICE ON TOP OF MIXTURE IN EACH PAN.

2. COMBINE CAKE MIX AND COCONUT; ADD BUTTER OR MARGARINE; MIX UNTIL CRUMBLY.

3. SPRINKLE ABOUT 2 ¾ QT MIXTURE OVER EACH PAN.

4. BAKE 50 MINUTES OR UNTIL LIGHTLY BROWNED.

5. CUT 6 BY 9.

NOTE: 1. IN STEP 1, USE 14 LB (2-N0. 10 CN) CANNED PREPARED APPLE PIE FILLING OR PREPARE ½ RECIPE APPLE PIE (RECIPE NOS. I08003, I09001, AND I09002).

NOTE: 2. IN STEP 1, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 6 TBSP JUICE.

NOTE: 3. IN STEP 2, 5 LB WHITE CAKE MIX MAY BE USED.

NOTE: 4. IN STEP 2, 1 LB (2 CUPS) CHOPPED UNSALTED NUTS MAY BE USED FOR COCONUT.

Recipe Number: J02701

SERVING SIZE: 1 PIECE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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