Ingredients
- 1 1/2 c. WATER, BOILING
- 3 3/4 c. WATER, Cool
- 2 1/4 quart WATER & RESERVED JUICE
- 3 ounce BUTTER PRINT SURE
- 9 ounce BUTTER PRINT SURE
- 15 1/4 lb APPLE SLICED #10
- 1 lb RAISINS #10
- 4 2/3 Tbsp. LEMON FRESH
- 6 ounce STARCH EDIBLE CORN
- 6 lb FLOUR GEN PURPOSE 10LB
- 3 lb SUGAR, GRANULATED 10 LB
- 3 lb SUGAR, Pwdr 2 LB
- 3 563/1000 lb SHORTENING, 3LB
- 1 2/3 Tbsp. NUTMEG Grnd
- 1 2/3 Tbsp. CINNAMON Grnd 1 LB CN
- 1 Tbsp. IMITATION VANILLA
- 3/4 tsp SALT TABLE 5LB
- 2 1/4 tsp SALT TABLE 5LB
- 3 ounce SALT TABLE 5LB
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French Apple Pie
Servings: 12
Directions
- PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN :2. DRAIN APPLES; RESERVE JUICE FOR USE IN STEP 4; APPLE FOR USE IN STEP 5.
- 3. COMBINE SUGAR, STARCH, SALT, NUTMEG, AND CINNAMON IN MIXER BOWL.
- MIX AT LOW SPEED Till WELL BLENDED. Don't WHIP.
- 4. Add in RESERVED JUICE GRADUALLY TO SUGAR Mix WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL; BEAT AT LOW SPEED Till SMOOTH.
- 5. FOLD APPLES AND RAISINS, BUTTER Or possibly MARGARINE, AND LEMON JUICE CAREFULLY INTO THICKENED Mix.
- 6. POUR 2 3/4 TO 3 C. FILLING INTO EACH UNBAKED PIE SHELL. COVER WITH TOP CRUST. SEAL EDGES.
- 7. BAKE 30 TO 35 Min Or possibly Till LIGHTLY BROWNED.
- 8. PREPARE VANILLA GLAZE (RECIPE NO. D04600); WHEN PIES ARE REMOVED FROM OVEN AND STILL Warm, SPREAD 1/3 C. GLAZE OVER EACH TOP CRUST.
- 9. CUT 8 WEDGES PER PIE.
- SERVING SIZE: 1/6 PIE
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