Pineapple pie (canned pineapples)

Yield: 100 Servings

Measure Ingredient
3 cups WATER; COLD
3¾ cup WATER; COLD
2¼ quart RESERVED LIQUID
15⅓ pounds PINEAPPLE CHUNK #10
3 tablespoons LEMON FRESH
1⅞ cup STARCH EDIBLE CORN
6 pounds FLOUR GEN PURPOSE 10LB
3 pounds SUGAR; GRANULATED 10 LB
3 9/16 pounds SHORTENING; 3LB
¾ teaspoon SALT TABLE 5LB
5 tablespoons SALT TABLE 5LB

PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN :

1. SEE RECIPE NOS. IG002 AND I00100.

2. DRAIN PINEAPPLE; RESERVE JUICE FOR USE IN STEP 3; PINEAPPLE FOR USE IN STEP 5.

3. COMBINE RESERVED JUICE, SUGAR, AND SALT; BRING TO A BOIL.

4. COMBINE CORNSTARCH AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO BOILING MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THICK AND CLEAR. REMOVE FROM HEAT.

5. FOLD PINEAPPLE AND LEMON JUICE CAREFULLY INTO THICKENED MIXTURE.

6. POUR 2¾ TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER WTIH TOP CRUST. SEAL EDGES.

7. BAKE 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED.

8. CUT 8 WEDGES PER PIE.

:

NOTE: IN STEP 5, 4 ½ OZ LEMONS A.P. (1 ⅛ LEMONS) WILL YIELD 3 TBSP JUICE.

Recipe Number: I01400

SERVING SIZE: ⅛ PIE

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

Downloaded from Glen's MM Recipe Archive, .

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