Update my dinner status, I'm making this tonight.
Servings: 100 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 c WATER; COLD
- 3 3/4 c WATER; COLD
- 1 7/8 qt JUICE RESERVED
- 1 1/8 c BUTTER PRINT SURE
- 15 1/4 lb APPLE SLICED #10
- 4 1/2 ts LEMON FRESH
- 1 1/2 c STARCH EDIBLE CORN
- 6 lb FLOUR GEN PURPOSE 10LB
- 3 lb SUGAR; GRANULATED 10 LB
- 3 9/16 lb SHORTENING; 3LB
- 4 1/2 ts NUTMEG GROUND
- 4 1/2 ts CINNAMON GROUND 1 LB CN
- 2 1/4 ts SALT TABLE 5LB
- 3 oz SALT TABLE 5LB
Preparation
PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN : 1. SEE RECIPE NOS. IG002 AND I00100. 2. DRAIN APPLES; RECERVE JUICE FOR USE IN STEP 3; APPLES FOR USE IN STEP 5. 3. COMBINE RESERVED JUICE, SUGAR, SALT, CINNAMON, AND NUTMEG; 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 APPLES, LEMON JUICE, AND BUTTER OR MARGARINE CAREFULLY INTO THICKENED MIXTURE. COOL THOROUGHLY. 6. POUR 2 3/4 TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER WITH TOP CRUST. SEAL EDGES. 7. BAKE 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED. 8. CUT 8 WEDGES PER PIE. : NOTE: 1. IN STEP 5, 6 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 4 1/2 TBSP JUICE. NOTE: 2. THIS RECIPE MAY BE USED FOR DUTCH APPLE PIE (RECIPE NO. I00801) AND FRENCH APPLE PIE (RECIPE NO. I00802). Recipe Number: I00900 SERVING SIZE: 1/8 PIE From the (actually used today!). Downloaded from G Internet, G Internet.
