Recipe - Apple Pie (Dehydrated Apples)

3 cup WATER
2 One fourth ga WATER
3 Three fourths cup WATER; COLD
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
2 tablespoon NUTMEG GROUND
2 tablespoon CINNAMON GROUND 1 LB CN
2 One fourth teaspoon SALT TABLE 5LB
3 ounce SALT TABLE 5LB

PAN: 9INCH 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 One half 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 One half LEMONS) WILL YIELD 4 2/3
TBSP JUICE.

Recipe Number: I00803

SERVING SIZE: 1/8 PIE

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