Dutch apple pie (pie fill
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 13/16 | cup | WATER; COLD |
| 2½ | pounds | BUTTER PRINT SURE |
| 4 | pounds | FLOUR GEN PURPOSE 10LB |
| 6 | pounds | FLOUR GEN PURPOSE 10LB |
| 3 | pounds | SUGAR; GRANULATED 10 LB |
| 1 | pounds | SUGAR; BROWN, 2 LB |
| 21 | pounds | PIE FIL APPLE #10 |
| 3 9/16 | pounds | SHORTENING; 3LB |
| 3 | tablespoons | CINNAMON GROUND 1 LB CN |
| 2¼ | teaspoon | SALT TABLE 5LB |
| 3 | ounces | SALT TABLE 5LB |
Directions
PAN: 9" PIE PAN
:
1. SEE RECIPE NOS. I-G-2 AND I-1.
2. OMIT TOP CRUST; SPRINKLE 1¼ CUPS TOPPING OVER FILLING IN EACH PAN.
3. BAKE 30-35 MINUTES OR UNTIL LIGHTLY BROWNED.
4. CUT 8 WEDGES PER PIE.
Recipe Number: I00905
SERVING SIZE: ⅛ PIE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .