Recipe - Walnut Pie

2 13/16 cup WATER; COLD
12 ounce BUTTER PRINT SURE
60 EGGS SHELL
6 pound FLOUR GEN PURPOSE 10LB
2 One half pound NUTS MIX SHELL #10
1 ga SYRUP; IMIT MAPLE, #10
5 pound SUGAR; GRANULATED 10 LB
3 9/16 pound SHORTENING; 3LB
2 ounce IMITATION VANILLA
1 ounce SALT TABLE 5LB
3 ounce SALT TABLE 5LB

PAN: 9INCH PIE PAN TEMPERATURE: 350 F. OVEN

1. SEE RECIPE NO. IG1 AND I1.

2. PLACE EGGS IN MIXER BOWL ; ADD SUGAR GRADUALLY WHILE BEATING AT LOW
SPEED
ADD BUTTER OR MARGARINE; MIX THOROUGHLY.

3. ADD SYRUP, VANILLA, AND SALT; BEAT AT LOW SPEED UNTIL SMOOTH.

4. PLACE 3 OZ (Three fourths CUP) WALNUTS INTO EACH UNBAKED PIE SHELL.

5. POUR ABOUT 2 Three fourths CUP FILLING OVER PECANS IN EACH PIE PAN.

6. BAKE 35 MINUTES OR UNTIL FILLING IS SET. DO NOT OVERBAKE.

7. REFRIGERATE UNTIL READY TO SERVE.

8. CUT 8 WEDGES PER PIE.

Recipe Number: I04001

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.