[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
- 2 1/4 qt RESERVED LIQUID
- 15 1/3 lb PINEAPPLE CHUNK #10
- 3 tb LEMON FRESH
- 1 7/8 c STARCH EDIBLE CORN
- 6 lb FLOUR GEN PURPOSE 10LB
- 3 lb SUGAR; GRANULATED 10 LB
- 3 9/16 lb SHORTENING; 3LB
- 3/4 ts SALT TABLE 5LB
- 5 tb SALT TABLE 5LB
Preparation
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 2 3/4 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 1/2 OZ LEMONS A.P. (1 1/8 LEMONS) WILL YIELD 3 TBSP JUICE. Recipe Number: I01400 SERVING SIZE: 1/8 PIE From the (actually used today!). Downloaded from G Internet, G Internet.
