3 c WATER; COLD
3 3/4 c WATER; COLD
2 1/4 qt RESERVED LIQUID
15 1/3 lb PINEAPPLE CHUNK #10
3 tb LEMON FRESH
1 7/8 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
5 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 3; PINEAPPLE FOR USE
IN STEP 5.
3. COMBINE RESERVED JUICE, SUGAR, AND SALT; BRING TO A BOIL.
4. 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.
5. FOLD PINEAPPLE AND LEMON JUICE CAREFULLY INTO THICKENED MIXTURE.
6. POUR 2 3/4 TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER WTIH
TOP CRUST. SEAL EDGES.
7. BAKE 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED.
8. CUT 8 WEDGES PER PIE.
:
NOTE: IN STEP 5, 4 1/2 OZ LEMONS A.P. (1 1/8 LEMONS) WILL YIELD 3 TBSP
JUICE.
Recipe Number: I01400
SERVING SIZE: 1/8 PIE
From the Army
Yields
100 Servings