Recipe - Pineapple Pie (Canned Pineapples)

3 cup WATER; COLD
3 Three fourths cup WATER; COLD
2 One fourth qt RESERVED LIQUID
15 1/3 pound PINEAPPLE CHUNK #10
3 tablespoon LEMON FRESH
1 7/8 cup STARCH EDIBLE CORN
6 pound FLOUR GEN PURPOSE 10LB
3 pound SUGAR; GRANULATED 10 LB
3 9/16 pound SHORTENING; 3LB
Three fourths teaspoon SALT TABLE 5LB
5 tablespoon SALT TABLE 5LB

PAN: 9INCH 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 Three fourths 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 One half OZ LEMONS A.P. (1 1/8 LEMONS) WILL YIELD 3 TBSP
JUICE.

Recipe Number: I01400

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.