Title: Apple pie (dehydrated apples)
 Categories: 
      Yield: 100 Servings
 
      3 c  WATER
  2 1/4 ga WATER
  3 3/4 c  WATER; COLD
  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
      2 tb NUTMEG GROUND
      2 tb CINNAMON GROUND 1 LB CN
  2 1/4 ts SALT TABLE 5LB
      3 oz SALT TABLE 5LB
 
  PAN:  9-INCH 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 1/2 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 1/2 LEMONS) WILL YIELD 4 2/3
  TBSP JUICE.
  
  Recipe Number: I00803
  
  SERVING SIZE: 1/8 PIE
  
  From the  (actually used today!).