Apple pie (dehydrated apples)

Yield: 100 Servings

Measure 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

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, .

Similar recipes