Recipe - Apple Pie (Canned Apples)

3 Three fourths cup WATER; COLD
2 One fourth qt WATER & RESERVED JUICE
1 1/8 cup BUTTER PRINT SURE
15 One fourth pound APPLE SLICED #10
4 2/3 tablespoon LEMON FRESH
1 1/3 cup STARCH EDIBLE CORN
6 pound FLOUR GEN PURPOSE 10LB
3 pound SUGAR; GRANULATED 10 LB
3 9/16 pound SHORTENING; 3LB
1 2/3 tablespoon NUTMEG GROUND
1 2/3 tablespoon CINNAMON GROUND 1 LB CN
2 One fourth teaspoon SALT TABLE 5LB
3 ounce SALT TABLE 5LB

PAN: 9INCH PIE PAN TEMPERATURE: 425 F. OVEN
:

1. SEE RECIPE NOS. IG002 AND I00100.

2. DRAIN APPLES, RESERVE JUICE FOR USE IN STEP 4; APPLES FOR USE IN
STEP 5.

3. COMBINE SUGAR, STARCH, SALT, NUTMEG, AND CINNAMON IN MIXER BOWL.
MIX AT LOW SPEED UNTIL WELL BLENDED. DO NOT WHIP.

4. ADD RESERVED JUICE GRADUALLY TO SUGAR MIXTURE WHILE BEATING AT
LOW SPEED. SCRAPE DOWN BOWL; BEAT AT LOW SPEED UNTIL SMOOTH.

5. FOLD APPLES, BUTTER OR MARGARINE, AND LEMON JUICE CAREFULLY
INTO THICKENED MIXTURE.

6. POUR 2 Three fourths 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: IN STEP 5, 6 OZ LEMONS A.P. (1 One half LEMONS) WILL YIELD 4 2/3
TBSP JUICE.

Recipe Number: I00800

SERVING SIZE: 1/6 PIE

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.