Yield: 100 portions (13 pies)
Each Portion: 1/8 pie
Temperature: 425F
Pan Size: 9 inch pie pan
| Ingredients | Weights | Measure |
|---|---|---|
| Pie shells, unbaked | 13-2 crust | |
| Apples, canned, sliced | 15 lb 3 oz | 1-3/4 gal (2-1/4-No. 10 cn) |
| Reserved juice and water | 1-7/8 qt | |
| Sugar, granulated | 3 lb | 6-3/4 cups |
| Salt | 2 tsp | |
| Cinnamon, ground | 4-1/2 tsp | |
| Nutmeg, ground | 4-1/2 tsp | |
| Starch, corn | 7-1/2 oz | 1-2/3 cups |
| Water, cold | 3 cups | |
| Juice, lemon | 4-2/3 tbsp | |
| Butter or margarine | 4 oz | 1/2 cup |
- Drain apples; reserve juice for use in Step 3; apples for use in Step 5.
- Combine reserved juice and water, sugar, salt, cinnamon and nutmeg; bring to a boil.
- 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.
- Fold apples, lemon juice and butter or margarine carefully into thickened mixture. Cool thoroughly.
- Pour 2-3/4 to 3 cups filling into each unbaked pie shell. Cover with top crust. Seal edges.
- Bake 30 to 35 minutes or until lightly browned.
- Cut 8 wedges per pie.
NOTE:
- In Step 5, 6 oz lemons A.P. (2 lemons) will yield 4-1/2 tbsp juice.
- This recipe may be used for Dutch Apple Pie and French Apple Pie.
- In Step 7, if convection oven is used, bake at 375°F. 25 minutes or until lightly browned on high fan, open vent.
VARIATIONS:
- APPLE PIE (PIE FILLING, PREPARED): Follow Step 1. Omit Steps 2 through 5. Use 22 lb 12 oz (3-1/4-No. 10 cn) canned prepared apple pie filling. In Step 6, pour 3 cups filling in each pie shell. Follow Steps 7 and 8.
- DUTCH APPLE PIE (PIE FILLING, PREPARED): In Step 1, prepare 13 unbaked pie
shells. Omit Steps 2 through 5. Use 22 lb 12 oz (3-1/4 No. 10 cn) canned prepared apple pie filling. Prepare 1-1/4 recipes Streusel Topping. In Step 6, pour 3 cups filling in each pie shell; omit top crust; sprinkle 7 oz (1-1/8 cups) topping over filling in each pan. Follow Steps 7 and 8.