Servings: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan
Temperature: 425 degrees F. Oven
17-2 crust pie shells, unbaked
2-1/4 gallon (20 lb 10 oz or 3-No. 10 can) apples, canned, sliced
2-1/2 quart reserved juice
9 2/3 cups (4 lb) sugar, granulated
1 tablespoon salt
2 tablespoon cinnamon, ground
2 tablespoon nutmeg, ground
2 cups (10 oz) starch, corn
1 quart water, cold
6 tablespoon juice, lemon
1-1/2 cups (12 oz) butter or margarine
6 3/4 cups (1 lb 4 oz) raisins, washed, drained
Vanilla Glaze recipe, prepared
Prepare Two-Crust Pie shells. Set aside. Drain apples; reserve juice and apples; set
aside. Combine reserved juice, 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, raisins, 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. When pies are
removed from oven and are still hot, spread 1/3 cup glaze over each top crust. Cut 6
wedges per pie.
NOTE:
8 oz lemons A.P. (2 lemons) will yield 6 tablespoon juice.
For a thicker pie, use 13 pie shells instead of 17; pour about 3-1/2 cups filling
into each unbaked pie shell. Cut 8 wedges per pie instead of 6.