Dutch Apple Pie Jam
INGREDIENTS:
2 13/16 c WATER; COLD
2 1/2 lb BUTTER PRINT SURE
4 lb FLOUR GEN PURPOSE 10LB
6 lb FLOUR GEN PURPOSE 10LB
3 lb SUGAR; GRANULATED 10 LB
1 lb SUGAR; BROWN, 2 LB
21 lb PIE FIL APPLE #10
3 9/16 lb SHORTENING; 3LB
3 tb CINNAMON GROUND 1 LB CN
2 1/4 ts SALT TABLE 5LB
3 oz SALT TABLE 5LB
2 13/16 c WATER; COLD
2 1/2 lb BUTTER PRINT SURE
4 lb FLOUR GEN PURPOSE 10LB
6 lb FLOUR GEN PURPOSE 10LB
3 lb SUGAR; GRANULATED 10 LB
1 lb SUGAR; BROWN, 2 LB
21 lb PIE FIL APPLE #10
3 9/16 lb SHORTENING; 3LB
3 tb CINNAMON GROUND 1 LB CN
2 1/4 ts SALT TABLE 5LB
3 oz SALT TABLE 5LB
PAN: 9" PIE PAN :
1. SEE RECIPE NOS. I-G-2 AND I-1.
2. OMIT TOP CRUST; SPRINKLE 1 1/4 CUPS TOPPING OVER FILLING IN EACH PAN.
3. BAKE 30-35 MINUTES OR UNTIL LIGHTLY BROWNED.
4. CUT 8 WEDGES PER PIE.
Recipe Number: I00905
SERVING SIZE: 1/8 PIE
1. SEE RECIPE NOS. I-G-2 AND I-1.
2. OMIT TOP CRUST; SPRINKLE 1 1/4 CUPS TOPPING OVER FILLING IN EACH PAN.
3. BAKE 30-35 MINUTES OR UNTIL LIGHTLY BROWNED.
4. CUT 8 WEDGES PER PIE.
Recipe Number: I00905
SERVING SIZE: 1/8 PIE