Recipe#306

Servings: YIELD: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan
Temperature: 425 degrees F. Oven

INGREDIENTS

17-2 crust pie shells, unbaked
2 1/4 gal (20 lb 10 oz or 3-No. 10 cn) apples, canned, sliced
2 1/2 qt. reserved juice
9 2/3 cups (4 lb) sugar, granulated
1 tbsp. salt
2 tbsp. cinnamon, ground
2 tbsp. nutmeg, ground
2 cups (10 oz) starch, corn
1 qt. water, cold
6 tbsp. 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

INSTRUCTIONS

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: 1. 8 oz lemons A.P. (2 lemons) will yield 6 tbsp juice.
2. 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.