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Name: Fried Apple Pie (Dehydrat
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 100
Cuisine: American
Ingredients: 1 1/2 lb SUGAR; GRANULATED 10 LB; 1 ts Salt; 5 oz MILK; DRY NON-FAT L HEAT; 5 lb All Purpose Flour; 2 oz Salt; 2 oz CINNAMON GROUND 1 LB CN; 1 1/2 ga WATER; WARM; 2 lb PIE FIL APPLE #10; 1 1/4 lb SHORTENING; 3LB; 6 oz BUTTER PRINT SURE; 2 ts NUTMEG GROUND; 5 1/2 c Water; 3 oz Baking Powder

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INGREDIENTS

1 1/2 lb SUGAR; GRANULATED 10 LB
1 ts Salt
5 oz MILK; DRY NON-FAT L HEAT
5 lb All Purpose Flour
2 oz Salt
2 oz CINNAMON GROUND 1 LB CN
1 1/2 ga WATER; WARM
2 lb PIE FIL APPLE #10
1 1/4 lb SHORTENING; 3LB
6 oz BUTTER PRINT SURE
2 ts NUTMEG GROUND
5 1/2 c Water
3 oz Baking Powder

Servings

INSTRUCTIONS

TEMPERATURE: 350 F. DEEP FAT 1. COMBINE APPLES, WATER, SUGAR, SALT, CINNAMON, AND NUTMEG; BRING TO A BOIL; SIMMER 15 MINUTES OR UNTIL APPLES ARE TENDER. 2. FOLD BUTTER OUR MARGARINE INTO APPLE MIXTURE. 3. COOL; SET ASIDE FOR USE IN STEP 8. 4. SIFT TOGETHER FLOUR, MILK BAKING POWDER AND SALT ;INTO MIXER BOWL. 5. BLEND SHORTENING INTO DRY INGREDIENTS AT LOW SPEED UNTIL MIXTURE RESEMBLES COARSE CRUMBS. 6. ADD WATER; MIX AT LOW SPEED ONLY ENOUGH TO FORM SOFT DOUGH. 7. ON LIGHTLY FLOURED BOARD, ROLL DOUGH INTO A RECTANGULAR SHEET, ABOUT 1/8 INCH THICK. CUT INTO 6 CIRCLES. 8. PLACE 1/4 CUP (2 OZ 1 NO. 16 SCOOP) FILLING IN CENTER OF EACH CIRCLE, WASH EDGES OF EACH CIRCLE WITH WATER. FOLD OVER TO FORM A HALF CIRCLE; SEAL EDGES WITH A FORK. 9. FRY PIES, A FEW AT A TIME. 2 MINUTES ON ONE SIDE, TURN AND FRY 2 MINUTES ON OTHER SIDE UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER. NOTE: 1. IN STEP 8, A NO. 10 CN MAY BE USED TO CUT OUT CIRCLES OR DOUGH MAY BE WEIGHED IN 1 1/2 OZ PORTIONS AND ROLLED INTO 6 INCH CIRCLES, 1/8 ~INCH THICK. NOTE: 2. PIE CRUST MIX MAY BE USED. OMIT STEPS 4, 5 AND 6. USE 6 LB 14 OZ PIE CRUST MIX. FOLLOW MANUFACTURERS DIRECTIONS FOR MIXING. FOLLOW STEPS 7 THROUGH 9. Recipe Number: I03000 SERVING SIZE: 1 PIE From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Fried Apple Pie (Dehydrat

1 1/2 lb SUGAR; GRANULATED 10 LB
1 ts Salt
5 oz MILK; DRY NON-FAT L HEAT
5 lb All Purpose Flour
2 oz Salt
2 oz CINNAMON GROUND 1 LB CN
1 1/2 ga WATER; WARM
2 lb PIE FIL APPLE #10
1 1/4 lb SHORTENING; 3LB
6 oz BUTTER PRINT SURE
2 ts NUTMEG GROUND
5 1/2 c Water
3 oz Baking Powder

TEMPERATURE:  350 F. DEEP FAT    1.  COMBINE APPLES, WATER, SUGAR, SALT, CINNAMON, AND NUTMEG; BRING  TO A BOIL; SIMMER 15 MINUTES  OR UNTIL APPLES ARE TENDER.    2.  FOLD BUTTER OUR MARGARINE INTO APPLE MIXTURE.    3.  COOL; SET ASIDE FOR USE IN STEP 8.    4.  SIFT TOGETHER FLOUR, MILK BAKING POWDER AND SALT ;INTO MIXER BOWL.    5.  BLEND SHORTENING INTO DRY INGREDIENTS AT LOW SPEED UNTIL MIXTURE  RESEMBLES COARSE CRUMBS.    6.  ADD WATER; MIX AT LOW SPEED ONLY ENOUGH TO FORM SOFT DOUGH.    7.  ON LIGHTLY FLOURED BOARD, ROLL DOUGH INTO A RECTANGULAR SHEET, ABOUT  1/8 INCH THICK.  CUT INTO 6 CIRCLES.    8.  PLACE 1/4 CUP (2 OZ 1 NO. 16 SCOOP) FILLING IN CENTER OF EACH CIRCLE,  WASH EDGES OF EACH CIRCLE WITH WATER. FOLD OVER TO FORM A HALF CIRCLE;  SEAL EDGES WITH A FORK.    9.  FRY PIES, A FEW AT A TIME. 2 MINUTES ON ONE SIDE, TURN AND FRY  2 MINUTES ON OTHER SIDE UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER.    NOTE:  1.  IN STEP 8, A NO. 10 CN MAY BE USED TO CUT OUT CIRCLES OR DOUGH  MAY BE WEIGHED IN 1 1/2 OZ PORTIONS AND ROLLED INTO 6 INCH CIRCLES, 1/8  ~INCH THICK.    NOTE:  2.  PIE CRUST MIX MAY BE USED.  OMIT STEPS 4, 5 AND 6.  USE 6 LB  14 OZ PIE CRUST MIX.  FOLLOW MANUFACTURERS DIRECTIONS FOR MIXING.  FOLLOW  STEPS 7 THROUGH 9.    Recipe Number: I03000    SERVING SIZE: 1 PIE    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (118g)
Recipe Makes: 100 Servings

Calories: 216
Calories from Fat: 68 (31%)

Amt Per Serving		% DV

	Total Fat 7.5g	10 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 0.9g
Cholesterol 5.4mg		2 %
Sodium 109.5mg		4 %
Potassium 202.6mg		5 %
Total Carbohydrate 32.3g		10 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 30.6g
Protein 5.4g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 216

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