Apple pie (dehydrated apples)
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | WATER |
| 2¼ | gallon | WATER |
| 3¾ | cup | WATER; COLD |
| 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 |
| 2 | tablespoons | NUTMEG GROUND |
| 2 | tablespoons | CINNAMON GROUND 1 LB CN |
| 2¼ | teaspoon | SALT TABLE 5LB |
| 3 | ounces | SALT TABLE 5LB |
Directions
PAN: 9-INCH PIE PAN TEMPERATUE: 425 F. OVEN :
1. SEE RECIPE NOS. IG002 AND I00100.
2. COMBINE CANNED DEHYDRATED APPLES, WATER, GRANULATED SUGAR, PREGELATINIZED STARCH, SALT, GROUND NUTMEG AND GROUND CINNAMON. BRING TO A BOIL; REDUCE HEAT; SIMMER 15 MINUTES OR UNTIL APPLES ARE TENDER.
REMOVE FROM HEAT. DO NOT DRAIN; USE UNDRAINED APPLES IN STEP 5.
3. FOLD APPLES, BUTTER OR MARGARINE, AND LEMON JUICE CAREFULLY INTO THICKENED MIXTURE. ADD WATER.
4. POUR 3½ CUPS FILLING INTO EACH UNBAKED PIE SHELL.
5. BAKE 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED.
6. CUT 8 WEDGES PER PIE.
:
NOTE: IN STEP 3, 6 OZ LEMONS A.P. (1 ½ LEMONS) WILL YIELD 4 ⅔ TBSP JUICE.
Recipe Number: I00803
SERVING SIZE: ⅛ PIE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .