xt7k6d5pcn5m https://exploreuk.uky.edu/dips/xt7k6d5pcn5m/data/mets.xml United States. Department of the Army United States United States. Department of the Army 1986 recipes D 101.11:10-412/985 English For sale by the Supt. of Docs., U.S. G.P.O  This digital resource may be freely searched and displayed in accordance with U. S. copyright laws U.S. Military Recipe Collection Cooking for military personnel Armed Forces Recipe Service, Desserts (Pastry and Pies), 1986 text image 1 v. (various pagings), col. ill, 13 x 21 cm. Call Number: D 101.11:10-412/985 Armed Forces Recipe Service, Desserts (Pastry and Pies), 1986 1986 1986 2022 true xt7k6d5pcn5m section xt7k6d5pcn5m I. DESSERTS (PASTRY AND PIES)

 

  

Card
No.

Dumplings, Directions for

Making ..................... I-G-4
One-Crust Pies, Making ........ I-G-l
Turnovers, Directions for

Making ..................... I-G-3
Two-Crust Pies, Making ........ I—G—2

Crusts
Graham Cracker ............. I—2
Preformed Crust ........... 1-2-1
Pie .......................... I-1
Dough Rolling Machine ..... I-1-1
Manual Method ............ I-1-2
Meringue ...................... I-5
Dehydrated .................. 1-5-1
Cobblers
Apple ....................... I-10
Streusel Topped ............ 1- 10-4

CH-4

 

Cobblers-Continued
Blackberry ..................
Blueberry ...................
Cherry ......................
Peach
Pies
Chiffon
Lemon
Pineapple .................
Strawberry ................
Cream
Banana
Butterscotch ...............
Chocolate
Coconut ...................
Pineapple .................
Strawberry Glazed .........

 

 I. DESSERTS (PASTRY AND PIES) No. 0(1)

 

Pies-Continued
Cream—Continued
Vanilla ....................
Cream (Dessert Powder,
Pudding, Instant)
Banana
Butterscotch ...............
Chocolate
and Vanilla ..............
Coconut ................. I—28—2
Nut ..................... I-28-3
Coconut I-7-2
Pineapple ................. I-7-3
Strawberry Glazed ......... I-7-4
Vanilla .................... I-7
Fried Pies
Apple (Dehydrated) ........ I-3O
Prepared Pie Filling ...... I—30-1

 

Card
No.

Pies-Continued
Fried Pies—Continued

Blueberry (Prepared Pie
Filling) .................... I—30-4
Cherry (Prepared Pie

Filling) .................. I—30-2
Lemon (Prepared Pie

Filling) .................. I-30-5
Peach (Prepared Pie

Filling) ................ I-30-3

Fruit (Cornstarch)

Apple (Canned) ............ I—9
Apple (Dehydrated) ........ I-9-2
Berry (Frozen) ............. I-15
Blackberry (Canned) ....... I-17-1
Blueberry (Canned) ........ I-17
Blueberry (IQF) ............ I- 15- 1

(CONTINUED)

 

 I. DESSERTS (PASTRY AND PIES) No. 0(2)

 

Pies—Continued
Fruit (Cornstarch)—Continued

Cherry (Canned) ........... 1-22

Cherry Crumble (Canned) . . ._ 1-27

Peach (Canned) ............ 1-24

Peach (Frozen) ............. I-20

Pineapple (Canned)

Fruit (Pregelatinized Starch)

Apple (Canned) ............ I-8
Dutch ................... I-8—1
French 1—8-2

Apple (Dehydrated) ........ 1-8-3

Blackberry (Canned) ....... I-16-1

Blueberry (Canned) ........ I-16

Cherry (Canned) ........... I-21

Peach (Canned) ............ 1-25

Peach (Frozen) ............. I-23

CH-4

 

Card
No.

Pies—Continued
Fruit (Pregelatinized Starch)—Continued
Pineapple (Canned)
Fruit (Dehydrated Pie Filling
Mix)
Apple ..................... 1-9-3
Fruit (Dehydrated Pie Filling
Mix, Compressed)
Apple ..................... 1-9-4
Fruit (Prepared Pie Filling)
Apple ..................... I—9-1
Dutch ................... 1-9-5
Blueberry ................. I~17-2
Cherry .................... I—22-1
Peach
Other
Ambrosia .................. I-26—2

(OVER)

 

 I.. DESSERTS (PASTRY AND PIES) No. 0(2)

 

Pies—Continued
Other—Continued
Chocolate Mousse
Creamy Banana ............
Creamy Coconut ...........
Lemon Meringue ...........
Prepared Pie Filling ......

Mincemeat

Pecan

Pumpkin ..................

Sweet Potato ........ . ....... 1-12

Walnut .................... I-40-1

Washes

Egg and Milk ................ I-4
Egg and Water ............... I-4-1
Milk and Water ....... . ...... 1-4-2

 

 

 I—G. DESSERTS (PASTRY AND PIES) No. I
MAKING ONE-CRUST PIES
BAKED PIE SHELLS

. PREPARE AND DlVIDE DOUGH: Prepare 3/4 recipe Pie Crust (Recipe No. 1—1). Divide dough into 71/2 oz pieces;
place on lightly floured board.

. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently. Using a floured rolling pin, roll
lightly with quick strokes from center out to edge in all directions. Form a circle 1 inch larger than pie pan and
about 1/8 inch thick. Shift or turn dough occasionally to prevent sticking. If edges split, pinch cracks together.

. PLACE DOUGH IN PAN: Fold rolled dough in half; carefully place into ungreased pie pan with fold at center.
Unfold and fit carefully into pie pan, being careful not to leave any air spaces between pan and dough.

. REMOVE EXCESS DOUGH: Trim ragged edges about 1/2 inch beyond edge of pan using knife or spatula.
(Incorporate excess dough into next crust, if needed.) Fold extra dough back and under; crimp with the thumb
and forefinger to make a high fluted edge. Dock or prick dough on bottom and sides to prevent puffing during

baking. If available, place an empty pie pan inside of shell before baking to help prevent shrinking and puffing.
. BAKE: Bake at 450°F. about 10 minutes or until golden brown.
. FILL CRUST: Fill as specified on individual recipe card.

UNBAKED PIE SHELLS

1. Follow Steps 1 through 4; omit docking or pricking dough in Step 4.
2. Fill and bake according to instructions on specified recipe.

 

 I—G. DESSERTS (PASTRY AND PIES) No. 2
MAKING TWO—CRUST PIES

. PREPARE AND DIVIDE DOUGH: Prepare Pie Crust (Recipe No. 1—1). Divide dough into 8 oz pieces for bottom crust
and 7 oz pieces for top crust; place on lightly floured board.

. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently. Using a floured rolling pin, roll
lightly with quick strokes from center out to edge in all directions. Form a circle 1 inch larger than pie pan and
about 1/8 inch thick. Bottom crust will be slightly thicker. Shift or turn dough occasionally to prevent sticking. If
edges split, pinch cracks together.

. BOTTOM CRUST: Fold rolled dough in half: carefully place into ungreased pie pan with fold at center. Unfold
and fit carefully into pie pan, being careful not to leave any air spaces between pan and dough.

. FILL CRUST: Fill as specified on individual recipe card.

. TOP CRUST: R011 top crust in same manner as bottom crust. Fold in half; with knife, make several small slits
near center fold to allow steam to escape during baking. Brush outer rim of bottom crust with water. Lay top crust
over filling with fold at center; unfold and press edges of two crusts together lightly.

. REMOVE EXCESS DOUGH: Trim overhanging edges of dough by using a knife or spatula. (Incorporate excess
dough into next crust, if needed.) There should be little excess if skill is used in weighing and rolling dough.

. SEAL PIE: Press edges of crust firmly together, or crimp with the thumb and forefinger to make a fluted edge.

. WASHED TOP: For a washed top, brush pies with appropriate wash as follows:

Egg and Milk Wash—This wash is used for fruit pies (apple, blueberry, cherry, peach and pineapple) that are
baked 30 to 35 minutes. It SHOULD NOT be used for pies requiring longer baking time as the crust will brown
excessively. See Recipe No. 1—4.

Egg and Water Wash—~This wash is used for berry and mincemeat pies that are baked 40 to 45 minutes. It
SHOULD NOT be used for pies that are baked 30 to 35 minutes as the crusts will be too pale. Allow glaze to dry
on crust before baking to eliminate dark spots. See Recipe No. 1—4—1.

. BAKE: Bake as specified on individual recipe card.

CH—3

 

 I—G. DESSERTS (PASTRY AND PIES) No. 3
DIRECTIONS FOR MAKING TURNOVERS

. Prepare 11/4 recipes Pie Crust (Recipe No. 1—1). Divide dough into 8 pieces.

2. Place dough on lightly floured board; sprinkle each piece lightly with flour; flatten gently. Roll dough into 18 by

24-inch rectangular sheet about 1/8 inch thick. Cut into 12—6 inch squares. Brush edges of each square with water.
. Place about 1/4 cup (2 oz or l—No. 18 scoop) fruit filling in the center of each square. Fold opposite corner of dough
together forming a triangle. Seal by crimping edges.

. Make 24/2 inch slits near the center fold to allow steam to escape during baking.

. Place 12 turnovers on each lightly greased sheet pan (18 by 26-inches).

. Brush top of each turnover with milk and water wash. Allow to dry before baking. See Recipe No. 1—4—2. DO NOT
use Egg and Milk Wash Recipe (Recipe No. 1—4) or Egg and Water Wash (Recipe No. 1—4—1) for turnovers. The egg
and milk wash will cause turnovers to brown excessively and egg and water wash will cause turnovers to be
too pale in color. '

. Bake at 425°F. about 20 minutes or until lightly browned.

 

 I—G. DESSERTS (PASTRY AND PIES) No. 4
DIRECTIONS FOR MAKING DUMPLINGS

. Prepare 11/4 recipes Pie Crust, Recipe No. 1—]. Divide dough into 8 pieces.

. Place dough on lightly floured board; sprinkle each piece lightly with flour; flatten gently. Roll dough into 18 by
24—inch rectangular sheet about 1/8 inch thick. Cut into 12—6 inch squares. Brush edges of each square with
water.

. Place 1/4 cup (2 oz or l—No. 16 scoop) fruit filling in the center of each pastry square. Bring points of pastry up
over filling as shown in diagram. Seal edges tightly.

. Place 12 dumplings on each sheet pan (18 by 26—inches).

. Bake at 425°F. about 20 minutes or until lightly browned.

. Serve with complementary dessert sauce. See Recipe Section K, Desserts (Sauces and Toppings).

 

 

 

 

 

 

 PIE CRUST

I. DESSERTS (PASTRY AND PIES) No. 1

 

YIELD: 100 Portions (13—2 Crust Pies)

 

PAN SIZE: 9—inch Pie Pan

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Flour, wheat,
general purpose,
sifted

Salt ...............

61b

302

11/2 gal ..

42/3 tbsp .

. Sift together flour and salt in

mixer bowl.

 

 

Shortening ........

 

31b902

 

71/2 cups .

. Add shortening to dry ingredi-

 

 

ents. Using pastry knife attach-
ment, mix at low speed 30 sec-
onds or until shortening is
evenly distributed and mixture
is granular in appearance.

 

 

 

 I. DESSERTS (PASTRY AND PIES) No. l

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Water, cold (40°F. to 33/4 cups . . Add water; mix at low speed 1
50°F.) minute until dough is just
formed.

. Chill dough at least 1 hour for
ease in handling.

. Follow directions on Recipe Nos.
I—G—l or I—G—2.

 

 

 

 

 

 

 

VARIATIONS

l. PIE CRUST (DOUGH ROLLING MACHINE): In Step I, combine 3 lb 12 oz (33/4 qt) sifted bread
flour, 1 lb 14 oz (71/2 cups) sifted general purpose flour, 3 oz (42/3 tbsp) salt, 42/3 oz (3 tbsp)
granulated sugar, and 11/3 oz (42/3 tbsp) nonfat dry milk. Follow Step 2. In Step 3, use 31/2 cups
cold water. In Step 4, chill dough at least 1 hour (preferably 24 hours) at 40°F. Follow the
equipment manufacturer's instructions for feeding (loading) the dough into the machine. In
Step 5, follow Steps 3, 4, and 5 of Recipe Nos. I—G—l or I—G—Z.

. PIE CRUST (MANUAL METHOD): In Step 1, sift flour and salt together. In Step 2, cut or rub
shortening until evenly distributed and granular in appearance. In Step 3, sprinkle half of
water over flour mixture and mix. Sprinkle remaining water; mix until dough is just formed.
Follow Steps 4 and 5.

 

 I. DESSERTS (PASTRY AND PIES) No. 2
GRAHAM CRACKER CRUST

 

YIELD: 100 Portions (l3 Pies)

 

PAN SIZE: 9—inch Pie Pan

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

 

Butter or margarine, 2 lb 4 oz 11/8 qt . Combine butter or margarine,
melted crumbs, and sugar in mixer

Crackers, graham, 3 lb 3 qt ..... bowl. Mix at low speed until
crumbs well blended.

Sugar, granulated . 1 lb 2 oz 21/2 cups . . Place about 13/4 cups crumb mix-
ture into each pie pan. Press
firmly into an even layer against
bottom and sides of pan.

. Chill at least 1 hour before fill-
ing is added.

 

 

 

 

 

 

 

 I. DESSERTS (PASTRY AND PIES) No. 2
NOTE: 1. Grind graham crackers or crush on board with rolling pin.
2. For a firmer shell, omit Step 3; bake at 350°F. 7 to 8 minutes.
3. If convection oven is used, bake at 325°F. 31/2 minutes on low fan, open vent.

VARIATION
1. GRAHAM CRACKER CRUST (PREFORMED CRUST): Omit Steps 1 through 3. Use 4 lb 1 02
(13—5 oz) preformed graham cracker crusts.

 

 CHEESE CRUST
(Lattice Top)

I. DESSERTS (PASTRY AND PIES) No. 3

 

YIELD: 17 Lattice Crusts

 

PAN SIZE: 9—inch Pie Pan

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Flour, wheat,
general purpose,
sifted

Salt ..............

Cheese, American,
processed,
ground

21b .....

loz .....
21b4oz.

2qt .....

1% tbsp .
63/; cups .

. Sift together flour and salt into mixer
bowl. Blend in cheese; mix well.

 

Shortening .......

 

 

llb30z.

 

2% cups

 

 

. Add shortening to dry ingredients.
Cut or rub in shortening until evenly
distributed and granular in appear-

ance.

 

 

(OVER)

 

  

INGREDIENTS WEIGHTS MEASURES

METHOD

 

Water, cold ....... 11/2 cups .

 

 

 

 

 

. Sprinkle half of water over flour

mixture; mix. Sprinkle remaining
water over mixture; mix until dough is
just formed.

. Chill dough 1 hour for ease in

handling.

. Divide dough into 41/2 oz pieces. Roll

dough into 1/8—inch thick rectangle;
cut into 34—inch strips.

. Make a lattice design as top crust for

apple or cherry pies (See Photo Card
No. I—25(l)).

 

NOTE: 1. For machine mixing: In Step 2, use pastry knife attachment; mix at low speed 1/2 minute.
In Step 3, add all water at once; mix at low speed 1 minute or until dough is just formed.

2. In Step 1, 14 oz (3% cups —1/3—No. 10 en) canned dehydrated processed American
cheese may be used.

 

 

 MINCEMEAT PIE

I. DESSERTS (PASTRY AND PIES) No. 3

 

YIELD: 100 Portions (l3 Pies)

EACH PORTION: l/8 Pie

 

PAN SIZE: 9—inch Pie Pan

TEMPERATURE: 425°F. Oven

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Pie shells, unbaked

13—2
crust

. See Recipe Nos. I—G—Z and 1—1.

 

 

Mincemeat, canned

Apples, canned.
drained, chopped

Sugar, granulated .

 

16 lb 14
oz

5lb202

lZoz

 

12/3 gal
(21/4—No.
10 cn)

21/4 qt
(3/4—No.
10 cn)

12/3 cups .

. Combine mincemeat, apples.

. Pour about 31/2 cups filling into

. Bake 45 minutes or until lightly

. Cut 6 wedges per pie.

 

 

and sugar; mix until well
blended.

each unbaked pie shell. Cover
with top crust. Seal edges.

browned.

 

 

 

 I. DESSERTS (PASTRY AND PIES) No. 4
EGG AND MILK WASH

 

YIELD: About 11/2 Cups

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Milk, nonfat, dry 21/4 tbsp . . Combine milk and water; mix
Water ............. 11/8 cups . until thoroughly blended.

 

Eggs, whole ....... .. Btbsp(2 . Add eggs; whip until well

eggs) blended.

. Brush on pies. Allow to dry be-
fore baking.

 

 

 

 

 

 

 

NOTE: 1. This wash will cover 13 to 15 2—crust pies (apple, blueberry, cherry, peach, and
pineapple) that are baked 30 to 35 minutes. See Recipe No. I—G—Z.
2. Keep all washes refrigerated until ready-to-use.

(OVER)

 

 I. DESSERTS (PASTRY AND PIES) No. 4
VARIATIONS

l. EGG AND WATER WASH: Omit Steps 1 and 2. Combine 3 eggs (5 oz (2/3 cup)) with 11/2 cups
water. Whip until well blended. Follow Step 3. NOTE: This wash can be used on Z—crust pies
(berry and mincemeat) that are baked 40 to 50 minutes. To prevent dark spots, allow wash to
dry on crust before baking. See Recipe No. I—G—Z.

. MILK AND WATER WASH: Omit Steps 1 through 3. Combine 11/3 oz (42/3 tbsp) nonfat dry milk
and 11/3 cups warm water. Mix well. Brush on turnovers; allow to dry before baking. See
Recipe No. I—G—3. DO NOT use this wash for 2—crust pies.

 

 MERINGUE

I. DESSERTS (PASTRY AND PIES) No. 5

 

YIELD: 71/2 Quarts (21/2 Cups per Pie)

 

PAN SIZE: 9—inch Pie Pan

TEMPERATURE: 350°F. Oven

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Egg whites, room
temperature

21b4oz

41/2 cups
(36 egg
whites)

. Using Whip, beat egg Whites at

high speed in mixer bowl until
foamy, about 3 minutes.

 

 

Sugar, granulated .

 

 

11/2 qt

. Add sugar a little at a time; beat

 

 

well at medium speed after each
addition. Beat at high speed
until stiff peaks are formed,
about 6 minutes.

 

 

 

 I. DESSERTS (PASTRY AND PIES) No. 5

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Salt ............... 11/2 tsp . . . Add salt and vanilla; blend.

Vanilla ............ 21/4 tsp . . . Spread about 21/2 cups meringue
over warm pie filling (122°F.) in
each pan. Meringue should
touch inner edge of crust all
around and completely cover top
of pie. Leave meringue some-
what rough on top.

. Bake 16 to 20 minutes or until
lightly browned.

 

 

 

 

 

 

 

NOTE: Topping is for 13 pies.

VARIATION

. MERINGUE (DEHYDRATED): Omit Steps 1 through 3. Use 41/2 oz (3/4 cup) meringue powder
and 3 cups cold water. Add water to mixer bowl; add meringue powder. Using whip, mix at
low speed 1 minute or until powder is dissolved. Beat at high speed until stiff peaks form,
about 5 minutes. Gradually add 1 1b 8 oz (31/3 cups) granulated sugar beating at high speed
1 minute or until meringue is glossy. Follow Steps 4 and 5.

 

 I. DESSERTS (PASTRY AND PIES) No. 6

MERINGUE
(Dehydrated) ‘

 

YIELD: 21/2 Gallons (21/2 Cups per Pie)
PAN SIZE: 9—inch Pie Pan TEMPERATURE: 350°F. Oven

 

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Water, cold ...... lqt ..... . Pour water into mixer bowl; add

Meringue powder . 1 cup . . . . meringue powder. Using whip, mix at
low speed 1 minute or until powder is
dissolved. Beat at high speed until
stiff peaks are formed, about 5
minutes. I

 

 

 

 

 

 

 

(OVER)

 

  

INGREDIENTS WEIGHTS MEASURES

METHOD

 

Sugar, granulated . 2 lb ..... 41/2 cups .

 

 

 

 

 

. Add sugar gradually to mixture while

beating at medium speed. Beat at
high speed 1 minute or until
meringue is glossy.

. Spread about 21/2 cups meringue

over warm pie filling (122°F.) in
each pan. Meringue should touch
inner edge of crust all around and
completely cover top of pie. Leave
meringue somewhat rough on top.

. Bake 16 to 20 minutes or until lightly

browned.

 

NOTE: 1. Topping for 17 pies.
2. For 13 pies, use 3A; of recipe.

 

 

 I. DESSERTS (PASTRY AND PIES) No. 6(1)
VANILLA CREAM PIE

 

YIELD: 100 Portions (l3 Pies)

EACH PORTION: 1/8 Pie

 

PAN SIZE: 9—inch Pie Pan

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Pie shells, baked . .

13—1 crust

. See Recipe Nos. I—G—l and 1—1.

 

 

Milk, nonfat, dry
Water, warm

Sugar, granulated
Salt ...............

lleOz
3/4oz

41/3 cups .
52/3 qt . . .
33/8 cups .
11/4 tbsp .

. Reconstitute milk. Add sugar

and salt; heat to just below boil-
ing. DO NOT BOIL.

 

Starch, corn .......
Sugar, granulated
Water, cold ........

 

lSoz
llbl3oz

 

3 cups . .
41/8 cups .
11/2 qt . . .

. Combine cornstarch, sugar and

 

 

water; stir until smooth. Add
gradually to hot mixture. Cook
at medium heat, stirring con-
stantly, about 10 minutes until
thickened.

 

 

 

 I. DESSERTS (PASTRY AND PIES) No. 6(1)

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Eggs, whole, slightly 2 lb 4 oz 41/2 cups . Stir about 1 qt hot mixture into

beaten (23 eggs) eggs. Slowly pour egg mixture
into remaining hot mixture; heat
to boiling, stirring constantly.
Cook 2 minutes longer. Remove
from heat.

 

Butter or margarine 17/8 cups . . Add butter or margarine and

Vanilla ............ 42/3 tbsp . vanilla; stir until well blended.
Cool slightly.

6. Pour about 3 cups filling into
each baked pie shell.

7. Refrigerate until ready to serve.

8. Cut 8 wedges per pie.

 

 

 

 

 

 

 

NOTE: 1. Filling will curdle if boiled or subjected to prolonged intense heat.
2. In Step 6. Meringue (RecipeNo. I—5) may be spread over warm filling (122°F.). Ensure
cream pie filling preparation time does not exceed 3 hours total in temperatures
between 40°F. to 140°F.

(CONTINUED)

 

 I. DESSERTS (PASTRY AND PIES) No. 6(2)
VANILLA CREAM PIE

3. In Step 8, chilled pies may be topped with 3/4 recipe Whipped Cream (Recipe No. K—15)
or 3/4 recipe Whipped Topping (Recipe No. K—Z).

VARIATIONS

. BANANA CREAM PIE: Follow Steps 1 through 4. In Step 5, slice 7 lb 8 oz bananas A.P. (23
bananas). Add to cooled filling. To prevent discoloration, slice bananas just before adding
to filling. In Step 6, pour about 31/2 cups filling into each baked pie shell. Follow Steps 7 and
8. ,

. COCONUT CREAM PIE: Follow Steps 1 through 4. In Step 5, add 1 lb 7 oz (63/4 cups) prepared,
sweetened coconut flakes to cooled filling. In Step 6, pour about 31/4 cups filling into each
baked pie shell. Use 12 oz (33/4 cups) prepared, sweetened coconut flakes; sprinkle 1/3 cup over
each filled pie. Follow Steps 7 and 8.

. STRAWBERRY GLAZED CREAM PIE: Thaw; thoroughly drain 9 lb (ll/z—No. 10 cn) frozen
strawberries. Follow Steps 1 through 6. Combine strawberry juice, 8 oz (11/2 cups) cornstarch,
12 oz (15/8 cups) granulated sugar, and 3/8 tsp salt. Bring to a boil; cook until thick and clear.
Fold in strawberries carefully. Cool. Spread about 11/2 cups mixture over filling in each pie.
Follow Steps 7 and 8.

. PINEAPPLE CREAM PIE: Follow Steps 1 and 2. In Step 3, drain 5 lb 1 oz (3/4—No. 10 cn) crushed
pineapple. Use juice for part of water in Step 3. Follow Step 4. In Step 5, omit vanilla; fold in
pineapple and 6 tbsp lemon juice (9 oz A.P.—2 lemons). Pour about 31/2 cups filling into each
baked pie shell. Follow Steps 7 and 8.

CH—3

 

 SHORTCAKE PIE

I. DESSERTS (PASTRY AND PIES) No. 7

 

YIELD: 100 Portions (13 Pies)

EACH PORTION: l/3 Pie

 

PAN SIZE: 9-inch Pie Pan

TEMPERATURE: 400°F Oven

 

INGREDIENTS WEIGHTS

MEASURES

METHOD

 

Pie shells,
unbaked

13-
l crust

. See Recipe Nos. I—G—l and 1—1.

 

Cake Mix, Yellow
or White

 

 

 

3 qt
(l-No.
10 en)

. Place Cake Mix in mixer bowl;

 

 

prepare according to instructions
on container. See Recipe No.
G—G—3, Guidelines for Using
Cake Mixes, for more detailed in-
structions. Set aside for use in
Step 4.

 

 

 

  

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Pie Filling.
prepared, fruit,
canned

14 lb

. 61/2 qt

(Z-No.
10 cn)

. Fill each pie shell with 2 cups Pie

Filling.

. Pour about 9 oz (ll/4 cups) batter

evenly over filling in each pan.

. Bake 40 minutes or until done.

 

 

Sugar, powdered . . .

 

 

3/4 cup

 

 

6.

7.

Sprinkle powdered sugar lightly
over each pie.
Cut 8 wedges per pie.

 

NOTE: In Step 3, 1/2 recipe of any fruit pie filling may be used (Recipe Nos. I—8, 8-3, 12, 14, 14-1,
16, lB-l, 18, 21, 25, 34, 36, 38, or 41).

VARIATION

l. SHORTCAKE PIE (PIE CRUST MIX): In Step 1, use 5 lb pie crust mix. Follow Recipe No.
I—G—l. Follow Steps 2 through 7.

 

 

 APPLE PIE
(Canned Apples—Pregelatinized Starch)

I. DESSERTS (PASTRY AND PIES) No. 8(1)

 

YIELD: 100 Portions (17 Pies)

EACH PORTION: 1/6 Pie

 

PAN SIZE: 9—inch Pie Pan

TEMPERATURE: 425°E Oven

 

INGREDIENTS WEIGHTS

MEASURES

METHOD

 

Pie shells, unbaked

17—2 crust

. See Recipe Nos. I—G—Z and I—l.

 

Apples, canned,
sliced

91/4 qt
(3—N0.
10 on)

. Drain apples; reserve juice for

use in Step 4 and apples for use in
Step 5.

 

Sugar, granulated . .
Starch,
pregelatinized

Nutmeg, ground . . . .
Cinnamon, ground .

 

 

 

92/3 cups .
1% cups .

ltbsp
2tbsp
2tbsp ..

. Combine sugar, starch, salt,

 

 

nutmeg, and cinnamon in mixer
bowl. Mix at low speed until well
blended. DO NOT WHIP.

 

 

CH-l

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

Reserved juice plus 3 qt ...... . Add reserved juice gradually to
water sugar mixture while beating at

low speed. Scrape down bowl;

beat at low speed until smooth.

 

Butter or margarine, . . . . . . Fold apples, butter or margarine,
melted and lemon juice carefully into

Juice, lemon ....... . . . thickened mixture.

. Pour 23/4 to 3 cups filling into each
unbaked pie shell. Cover with top
crust. Seal edges.

. Bake 30 to 35 minutes or until
lightly browned.

. Cut 6 wedges per pie.

 

 

 

 

 

 

 

(CONTINUED)

 

 I. DESSERTS (PASTRY AND PIES) No. 8(2)
APPLE PIE

In Step 5, 8 oz lemons AP. (2 lemons) will yield 6 tbsp juice.

. For a thicker pie, use 13 pie shells in Step I; pour about 31/2 cups filling into each
unbaked pie shell in Step 6. Cut 8 wedges per pie in Step 8. For Variation 3, pour about
41/2 cups filling into each unbaked pie shell.

VARIATIONS

. DUTCH APPLE PIE: In Step I, prepare l7 pie shells (see Recipe Nos. I—G—l and I—l). Follow Steps
2 through 5. Prepare Streusel Topping (Recipe No. D—49). In Step 6, sprinkle 1% cups topping
over filling in each pan. Follow Steps 7 and 8.

. FRENCH APPLE PIE: Follow Steps 1 through 4. In Step 5, add 1 lb 4 oz (6% cups) raisins. Follow
Steps 6 and 7. Prepare Vanilla Glaze (Recipe No. D—46); when pies are removed from oven and
still hot, spread 1/3 cup glaze over each top crust. Follow Step 8.

. APPLE PIE (DEHYDRATED APPLES): Follow Step 1. Omit Step 2. Combine 4 lb (1% gal—2 No. 10
cu) canned dehydrated apples and 3 gal water. Bring to a boil; reduce heat; simmer 15 minutes
or until apples are tender. Remove from heat. Do not drain; use undrained apples in Step 5. In
Step 4, omit reserved juice; use 1 qt water. Follow Step 5. In Step 6, pour 31/2 cups filling into each
unbaked pie shell. Follow Steps 7 and 8.

CH-l

 

 APPLE PIE

I. DESSERTS (PASTRY AND PIES) No. 9(1)

(Canned Apples—Cornstarch)

 

YIELD: 100 Portions (17 Pies)

EACH PORTION: 1/5 Pie

 

PAN SIZE: 9—inch Pie Pan

TEMPERATURE: 425°R Oven

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Pie shells, unbaked

17—2 crust

. See Recipe Nos. I—G—Z and I—l.

 

Apples, canned,
sliced

9% qt
(3—No.
10 on)

. Drain apples; reserve juice for

use in Step 3 and apples for use in
Step 5.

 

Reserved juice .....
Sugar, granulated . .

Cinnamon, ground .
Nutmeg, ground . . . .

 

 

21/2qt....
92/3cups.
ltbsp
2tbsp
2tbsp ..

 

. Combine reserved juice, sugar,

 

 

salt, cinnamon, and nutmeg;
bring to a boil.

 

 

CH-l

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

Starch, corn ...... . . . . 2 cups . . . . Combine cornstarch and water; stir
Water, cold ...... 1 qt ..... until smooth. Add gradually to
boiling mixture. Cook at medium
heat, stirring constantly, until thick
and clear. Remove from heat.

 

Iuice, lemon ...... . . . . Fold apples, lemon juice, and butter

Butter or margarine . . . . . or margarine carefully into thickened
mixture. Cool thoroughly.

. Pour 2% to 3 cups filling into each

unbaked pie shell. Cover with top
crust. Seal edges.

. Bake 30 to 35 minutes or until lightly
browned.

. Cut 6 wedges per pie.

 

 

 

 

 

 

 

(CONTINUED)

 

 I. DESSERTS (PASTRY AND PIES) No. 9(2)
APPLE PIE

NOTE: 1. In Step 5, 8 oz lemons AP. (2 lemons) will yield 6 tbsp juice.

2. For a thicker pie, use 13 pie shells in Step I; pour about 31/2 cups filling into each
unbaked pie shell in Step 8. Cut 8 wedges per pie in Step 8. For Variations 3 and 4, pour
about 41/2 cups filling into each pie shell.

3. This recipe may be used for Dutch Apple Pie (Recipe No. I—8—l) and French Apple Pie
(Recipe No. I—8—2).

VARIATIONS

. APPLE PIE (PIE FILLING, PREPARED): Follow Step 1. Omit Steps 2 through 5. Use 28 lb (4—No.
10 on) canned prepared apple pie filling. Follow Steps 6 through 8.

. APPLE PIE (DEHYDRATED APPLES): Follow Step 1. Omit Step 2. Combine 4 lb (1% gal—Z—No. 10
on) canned dehydrated apples and 3 gal water. Bring to a boil; reduce heat; simmer 15 minutes
or until apples are tender. Do not drain; use undrained apples in Step 5. Follow Steps 4 and 5. In
Step 6, pour 31/2 cups filling into each unbaked pie shell. Follow Steps 7 and 8.

CH—l (OVER)

 

 3. APPLE PIE (DEHYDRATED APPLE PIE FILLING MIX): Follow Step 1. Omit Steps 2 through 5. Use
10 lb 8 oz (3—No. 10 Ch) canned dehydrated apple pie filling mix. Rehydrate according to
instructions on container. In Step 6, pour 31/2 cups filling into each unbaked pie shell. Follow
Steps 7 and 8.

4. APPLE PIE (DEHYDRATED APPLE PIE FILLING, COMPRESSED): Follow Step 1. Omit Steps 2
through 5. Use 8 lb 8 oz (52/3—No. 21/2 cn) canned dehydrated compressed apple pie filling mix.
Rehydrate according to instructions on container. Follow Steps 8 through 8.

 

 I. DESSERTS (PASTRY AND PIES) No. 10(1)
APPLE COBBLER

 

YIELD: 100 Portions (2 Pans) I EACH PORTION: 1 Square

 

PAN SIZE: 18 by 26-inch Sheet Pan TEMPERATURE: 450°E Oven

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Pie crust, dough . . . . 15 lb 8 oz . Prepare one recipe Pie Crust
(Recipe No. I-l).

. Divide dough into 4 pieces; use 2
pieces for each sheet pan.

. Place dough on lightly floured
board; sprinkle lightly with
flour; flatten gently.

.. Roll 2 pieces dough into rec-
tangular sheets about 1/8 inch
thick and large enough to fit
each pan. Press dough into bot-
tom and sides of each pan.
Reserve remaining pieces for
use in Step 6.

 

 

 

 

 

 

 

(OVER)

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

Pie filling, prepared, 28 lb ..... 4-No. 10 . Pour 14 lb (11/2 gal) filling into
apple cn each pan.

 

 

. Roll remaining pieces dough for
top crusts.
. Place top crusts carefully over
filling in each pan.
. Crimp to seal edges.
. Cut 6 to 8 small slits (1/2 inch) in
tops of each cobbler.
10. Bake 35 to 40 minutes or until
lightly browned.
11. Cool; cut 6 by 9.

 

 

 

 

 

 

 

NOTE: For dollar-topped cobbler, cut top crust into 100 rounds using No. 21/2 size biscuit cutter. Top
filling in each sheet pan with rounds of dough in 5 rows of 10 each. In Step 10, bake at 425°E

(CONTINUED)

 

 I. DESSERTS (PASTRY AND PIES) No. 10(2)
VARIATIONS

. BLACKBERRY COBBLER: Follow Steps 1 through 4. In Step 5, prepare one recipe pie filling
Blackberry Pie (Recipe No. I—lB-l). Follow Steps 6 through 11.

. BLUEBERRY COBBLER: Follow Steps 1 through 4. In Step 5, use 28 lb (4-No. 10 cn) canned
prepared blueberry pie filling. Follow Steps 8 through 11.

. CHERRY COBBLER: Follow Steps 1 through 4. In Step 5, use 28 lb (4-No. 10 on) canned prepared
cherry pie filling. Follow Steps 6 through 11.

. LEMON COBBLER: Follow Steps 1 through 4. In Step 5, use 28 lb (4-No. 10 on) canned prepared
lemon pie filling. Follow Steps 6 through 11.

. PEACH COBBLER: Follow Steps 1 through 4. In Step 5, use 28 lb (4-No. 10 on) canned prepared
peach pie filling. Follow Steps 6 through 11.

. STREUSEL-TOPPED APPLE COBBLER: In Step I, prepare one-half recipe Pie Crust (Recipe No.
1-1). In Step 2, divide dough in 2 pieces. Follow Steps 3 through 5. Omit Steps 6 through 8.
Prepare one recipe Streusel Topping Recipe No. D-49. Spread one-half topping over filling in
each pan. Follow Steps IO and II.

CH—l

 

 I. DESSERTS (PASTRY AND PIES) No. 11
CHOCOLATE MOUSSE PIE

 

YIELD: 100 Portions (17 Pies) EACH PORTION: 1/6 Pie

 

PAN SIZE: 9-inch Pie Pan

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Pie shells, baked . . . 17—1 crust . . 1. See Recipe Nos. I—Gl—l and 1—1.

 

Milk, nonfat, dry . . . . 51/4 cups . . 2. Combine milk and water in
Water, cold (50°F) . . . 61/2 qt . . . . mixing bowl.

 

Dessert Powder, 1-No. 10 cn . Add dessert powder to milk and
pudding, instant, water. Using whip, blend at low
chocolate speed 15 seconds or until well

blended. Scrape down bowl;

whip at medium speed 2 min-

utes. Set aside for use in Step 7.

 

 

 

 

 

 

 

 

  

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Milk, nonfat, dry . . .
Water, cold (50°F.) . . .
Topping, dessert and

bakery products,
dehydrated

. 11/3 cups ..

11/2 qt . . . .
2 qt (2-No.
21/2 CH)

. Mix milk and water in mixing

bowl.

. Add topping to milk mixture

in bowl. Using Whip, mix at low
speed until blended.

 

 

Sugar, granulated . . .
Vanilla ............

 

 

. 3/4 cup
1/4 cup . . .

 

 

. Gradually add sugar and va-

nilla to Whipped topping While
mixing at low speed. Scrape
down bowl. Mix at high speed
5 minutes or until peaks are
formed.

. Add topping to pudding mixture;

blend until completely mixed.

. Fill each baked pie shell with

about 31/2 cups filling.

. Place pies in refrigerator about

4 hours until ready to serve.

. Cut 6 wedges per pie.

 

 

 

 I. DESSERTS (PASTRY AND PIES) No. 12

APRICOT PIE
(Canned Apricots—Pregelatinized Starch)

 

YIELD: 100 Portions (17 Pies) EACH PORTIONzl/6 Pie

 

PAN SIZE: 9—inch Pie Pan TEMPERATURE: 425°F. Oven

 

INGREDIENTS WEIGHTS MEASURES METHOD
Pie shells, unbaked 17—2 . See Recipe Nos. I—G—Z and 1—1.

crust

 

 

Apricots, canned . . . . . . 3 gal . Drain apricots; reserve juice for use
(4—No. in Step 4 and apricots for use in Step
10 en) 5.

 

Sugar, granulated . 3% qt . Combine sugar, starch, and salt in

Starch, 31/2 cups . mixer bowl. Mix at low speed until
pregelatinized well blended. DO NOT WHIP.

Salt .............. 1 tbsp . . .

 

 

 

 

 

 

(OVER)