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PAN: 9-INCH PIE PAN TEMPERATUE: 425 F. OVEN : 1. SEE RECIPE NOS. IG002 AND I00100. 2. COMBINE CANNED DEHYDRATED APPLES, WATER, GRANULATED SUGAR, PREGELATINIZED STARCH, SALT, GROUND NUTMEG AND GROUND CINNAMON. BRING TO A BOIL; REDUCE HEAT; SIMMER 15 MINUTES OR UNTIL APPLES ARE TENDER. REMOVE FROM HEAT. DO NOT DRAIN; USE UNDRAINED APPLES IN STEP 5. 3. FOLD APPLES, BUTTER OR MARGARINE, AND LEMON JUICE CAREFULLY INTO THICKENED MIXTURE. ADD WATER. 4. POUR 3 1/2 CUPS FILLING INTO EACH UNBAKED PIE SHELL. 5. BAKE 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED. 6. CUT 8 WEDGES PER PIE. : NOTE: IN STEP 3, 6 OZ LEMONS A.P. (1 1/2 LEMONS) WILL YIELD 4 2/3 TBSP JUICE. Recipe Number: I00803 SERVING SIZE: 1/8 PIE From the
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|Serving Size: 1 Serving (143g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 186 (51%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 11.3mg||3 %|
|Sodium 3.4mg||0 %|
|Potassium 106.6mg||3 %|
|Total Carbohydrate 41.8g||12 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 39.4g|
|Protein 3.5g||5 %|
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Calories per serving: 363
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