Apple Pie (Canned Apples)
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Apple Pie (Canned Apples)
  Apple    Pie  
Last updated 6/12/2012 1:04:29 AM. Recipe ID 28995. Report a problem with this recipe.
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      Title: Apple pie (canned apples)
 Categories: 
      Yield: 100 Servings
 
  3 3/4 c  WATER; COLD
  2 1/4 qt WATER & RESERVED JUICE
  1 1/8 c  BUTTER PRINT SURE
 15 1/4 lb APPLE SLICED #10
  4 2/3 tb LEMON FRESH
  1 1/3 c  STARCH EDIBLE CORN
      6 lb FLOUR GEN PURPOSE 10LB
      3 lb SUGAR; GRANULATED 10 LB
 3 9/16 lb SHORTENING; 3LB
  1 2/3 tb NUTMEG GROUND
  1 2/3 tb CINNAMON GROUND 1 LB CN
  2 1/4 ts SALT TABLE 5LB
      3 oz SALT TABLE 5LB
 
  PAN:  9-INCH 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 3/4 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 1/2 LEMONS) WILL YIELD 4 2/3
  TBSP JUICE.
  
  Recipe Number: I00800
  
  SERVING SIZE: 1/6 PIE
  
  From the  (actually used today!).




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Recipe ID 28995 (Apr 03, 2005)

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