Recipe#327

Servings: YIELD: 100 Portions
Portions: 1 Pie Each
Pan Size:
Temperature: 350 degrees F. Deep Fat

INGREDIENTS

3 1/2 qt. (2 lb or 1-No. 10 cn) apples, dehydrated
6 qt. water, warm
3 1/2 cups (1 lb 8 oz) sugar, granulated
1 tsp. salt
2 tsp. cinnamon, ground
2 tsp. nutmeg, ground
3/4 cup (6 oz) butter or margarine

PIE CRUST:
5 1/2 qt. (5 lb) flour, wheat, pastry, sifted
1 1/8 cups (5 oz) milk, nonfat, dry
6 3/4 tbsp. (3 oz) baking powder
3 tbsp. salt
3 cups ( 1 lb 4 oz) shortening
5 1/2 cups water

INSTRUCTIONS

Combine apples and warm water. Bring to a boil and simmer 15 minutes or until tender. Combine sugar, salt, cinnamon, and nutmeg. Stir into apple mixture. Bring to a boil. Remove from heat. Fold butter or margarine into apple mixture. Cool; set aside.

PIE CRUST:
Mix and sift together dry ingredients. Blend shortening into dry ingredients until mixture resembles coarse cornmeal. Add water and mix only enough to form a soft dough. On lightly floured board, roll dough into a rectangular sheet, about 1/8-inch thick. Cut into 6-inch circles. Wash edges of each circle with water.

Place 1/4 cup (2 oz) filling in the center of each circle. 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.

If desired, 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.