Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 3¾ cup | WATER; COLD |
| 2¼ quart | WATER & RESERVED JUICE |
| 1⅛ cup | BUTTER PRINT SURE |
| 15¼ pounds | APPLE SLICED #10 |
| 4⅔ tablespoon | LEMON FRESH |
| 1⅓ cup | STARCH EDIBLE CORN |
| 6 pounds | FLOUR GEN PURPOSE 10LB |
| 3 pounds | SUGAR; GRANULATED 10 LB |
| 3 9/16 pounds | SHORTENING; 3LB |
| 1⅔ tablespoon | NUTMEG GROUND |
| 1⅔ tablespoon | CINNAMON GROUND 1 LB CN |
| 2¼ teaspoon | SALT TABLE 5LB |
| 3 ounces | 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; APPLES 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, BUTTER OR MARGARINE, AND LEMON JUICE CAREFULLY INTO THICKENED MIXTURE.
6. POUR 2¾ 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: IN STEP 5, 6 OZ LEMONS A.P. (1 ½ LEMONS) WILL YIELD 4 ⅔ TBSP JUICE.
Recipe Number: I00800
SERVING SIZE: ⅙ PIE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .