Streusel - topped apple c
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | WATER; COLD |
| 2½ | pounds | BUTTER PRINT SURE |
| 4 | pounds | FLOUR GEN PURPOSE 10LB |
| 4½ | pounds | FLOUR GEN PURPOSE 10LB |
| 3 | pounds | SUGAR; GRANULATED 10 LB |
| 1 | pounds | SUGAR; BROWN, 2 LB |
| 28 | pounds | PIE FIL APPLE #10 |
| 2⅔ | pounds | SHORTENING; 3LB |
| 3 | tablespoons | CINNAMON GROUND 1 LB CN |
| 1½ | teaspoon | SALT TABLE 5LB |
| 11 | teaspoons | SALT TABLE 5LB |
Directions
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 450 F. OVEN :
1. PREPARE ¾ RECIPE PIE CRUST (RECIPE NO. I00100).
2. DIVIDE DOUGH INTO 2 PIECES; USE 2 PIECES FOR EACH SHEET PAN.
3. PLACE DOUGH ON LIGHTLY FLOURED BOARD; SPRINKLE LIGHTLY WITH FLOUR; FLATTEN GENTLY.
4. ROLL 2 PIECES DOUGH INTO RECTANGULAR SHEETS ABOUT ⅛ INCH THICK AND LARGE ENOUGH TO FIT EACH PAN. PRESS DOUTH INTO BOTTOM AND SIDES OF EACH PAN. RESERVE REMAINING PIECES FOR USE IN STEP 6.
5. POUR 14 LB (½ GAL) FILLING INTO EACH PAN.
6. PREPARE 1 RECIPE STREUSEL TOPPING, RECIPE NO. D04900. SPREAD ONE- HALF TOPPING OVER FILLING IN EACH PAN.
7. CUT 6 TO 8 SMALL SLITS (½ INCH) IN TOPS OF EACH COBBLER.
8. BAKE 35 TO 40 MINUTES OR UNTIL LIGHTLY BROWNED.
9. COOL; CUT 6 BY 9.
:
NOTE: FOR DOLLAR-TOPPED COBBLER, CUT TOP CRUST INTO 100 ROUNDS USING NO. 2½ SIZE BISCUIT CUTTER. TOP FILLING IN EACH SHEET PAN WITH ROUNDS OF DOUGH IN 5 ROWS OF 10 EACH. IN STEP 10, BAKE AT 425F.
Recipe Number: I01004
SERVING SIZE: 1 SQUARE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .