3 3/4 c WATER; COLD
2 1/4 qt JUICE RESERVED
15 1/3 lb PINEAPPLE CHUNK #10
3 tb LEMON FRESH
1 1/2 c STARCH EDIBLE CORN
6 lb FLOUR GEN PURPOSE 10LB
3 lb SUGAR; GRANULATED 10 LB
3 9/16 lb SHORTENING; 3LB
3/4 ts SALT TABLE 5LB
4 tb SALT TABLE 5LB
PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN
:
1. SEE RECIPE NOS. IG002 AND I00100.
2. DRAIN PINEAPPLE; RESERVE JUICE FOR USE IN STEP 4 AND PINEAPPLE
FOR USE IN STEP 5.
3. COMBINE SUGAR, STARCH, AND SALT IN MIXER BOWL. MIX AT LOW SPEED
UNTIL WELL BLENDED. DO NOT WHIP.
4. COMBINE RESERVED JUICE AND LEMON JUICE; MIX UNTIL WELL BLENDED; ADD
GRADUALLY TO SUGAR MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL;
BEAT AT LOW SPEED UNTIL SMOOTH.
5. FOLD PINEAPPLE CAREFULLY INTO THICKENED MIXTURE.
6. POUR 2 3/4 TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER WITH
TOP CRUST. SEAL EDGES.
7. BAKE 30-25 MINUTES OR UNTIL LIGHTLY BROWNED.
8. CUT 8 WEDGES PER PIE.
:
NOTE: IN STEP 4, 4 1/2 OZ LEMONS A.P. (1 1/8 LEMONS) WILL YIELD 3 TBSP
JUICE.
Recipe Number: I01800
SERVING SIZE: 1/8 PIE
From the Army
Yields
100 Servings