Pineapple pie (canned pineapples)
100 Servings
Ingredients
| Quantity | 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 |
Directions
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, .