Yield: 100 Portions
Each Portion: 1 pie
Temperature: 350° F Deep Fat
| Ingredients | Weights | Measure |
|---|---|---|
| PIE CRUST: | ||
| Flour, wheat, general purpose, sifted | 5 lb | 2-1/4 gal |
| Milk, nonfat, dry | 5 oz | 1-1/8 cups |
| Baking powder | 3 oz | 6-2/3 tbsp |
| Salt | 2 oz | 3 tbsp |
| Shortening | 1 lb 4 oz | 3 cups |
| Water | 5-1/2 cups | |
| FILLING: | ||
| Pie filling, apple, prepared | 14 lb | 2-No. 10 cn |
- Sift together flour, milk, baking powder, and salt into mixer bowl.
- Blend shortening into dry ingredients at low speed until mixture resembles coarse crumbs.
- Add water; mix at low speed only enough to form soft dough.
- On lightly floured board, roll dough into a rectangular sheet, about 1/8 inch thick. Cut into 6 circles.
- Place 1/4 cup (2 oz–1-No. 16 scoop) filling in center of each circle. Wash edges of each circle with water. Fold over to form a half circle; seal edges with a fork.
- Fry pies, a few at a time, 2 minutes on one side; turn and fry 2 minutes on other side or until golden brown. Drain on absorbent paper.
NOTE:
- In Step 5, a No. 10 cn may be used to cut out circles or dough may be weighed in 1-1/2 oz portions and rolled into 6 inch circles, 1/8-inch thick.
- Pie crust mix may be used. Omit Steps 1 through 3. Use 6 lb 14 oz pie crust mix. Follow manufacturer’s directions for mixing. Follow Steps 4 through 6.
VARIATIONS:
- FRIED LEMON PIE: Follow Steps 1 through 4. In Step 5, use 14 lb (2-No. 10 cn) canned prepared lemon pie filling. Follow Step 6.
- FRIED CHERRY PIE: Follow Steps 1 through 4. In Step 5, use 14 lb (2-No. 10 cn) canned prepared cherry pie filling. Follow Step 6.
- FRIED PEACH PIE: Follow Steps 1 through 4. In Step 5, use 14 lb (2-No. 10 cn) canned prepared peach pie filling. Follow Step 6.
- FRIED BLUEBERRY PIE: Omit Steps 1 through 4. In Step 5, use 14 lb (2-No. 10 cn) canned prepared blueberry pie filling. Follow Step 6.