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) |
| Sugar, granulated | 3 lb | 6-3/4 cups |
| Starch, pregelatinized | 6 oz | 1-1/3 cups |
| Salt | 2-1/4 tsp | |
| Cinnamon, ground | 4-1/2 tsp | |
| Nutmeg, ground | 4-1/2 tsp | |
| Reserved juice plus water | 2-1/4 qt | |
| Juice, lemon | 4-2/3 tbsp | |
| Butter or margarine | 9 oz | 1-1/8 cups |
- Drain apples; reserve juice for use in Step 4; apples for use in Step 5.
- Combine sugar, starch, salt, cinnamon, and nutmeg in mixer bowl. Mix at low speed until well blended. DO NOT WHIP.
- Add reserved juice gradually tosugar mixture while beating at low speed. Scrape down bowl; beat at low speed until smooth.
- Fold apples, butter or margarine, and lemon juice carefully into thickened mixture.
- 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. (1-1/2 lemons) will yield 4-2/3 tbsp juice.
- In Step 7, if convection oven is used, bake at 375°F. 25 minutes or until lightly browned on high fan, open vent.
VARIATIONS:
- DUTCH APPLE PIE: In Step 1, prepare 13 unbaked pie shells. Follow Steps 2 through 5. Prepare 1-1/4 recipes Streusel Topping. In Step 6, sprinkle 7 oz (1-1/8 cups) topping over filling in each pan. Follow Steps 7 and 8.
- FRENCH APPLE PIE: Follow Steps 1 through 4. In Step 5, add 1 lb (3 cups) raisins. Follow Steps 6 and 7. Prepare 1-1/2 recipes Vanilla Glaze; when pies are removed from oven and still hot, spread 1/3 cup glaze over each top crust. Follow Step 8.