French Apple Pie (Canned Apples-Cornstarch)

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Recipes

French Apple Pie (Canned Apples-Cornstarch)

Yield: 100	Portion: 1 Slice
Calories:	417 cal
Carbohydrates:	61 g
Protein:	3g
Fat:	18 g
Cholesterol:	4 mg
Sodium:	274 mg
Calcium:	10 mg

Ingredient	Weight	Measure
PIE CRUST		26 each
APPLES,CANNED,SLICED	13-7/8 lbs	1 gal 3 qts
SUGAR,GRANULATED	3 lbs	1 qts 2-3/4 cup
SALT	3/8 oz	1/3 tsp
CINNAMON,GROUND	1/3 oz	1 tbsp
NUTMEG,GROUND	3/8 oz	1 tbsp
CORNSTARCH	7-1/2 oz	1-5/8 cup
WATER,COLD	1-5/8 lbs	3 cup
JUICE,LEMON	2-1/2 oz	1/4 cup 1 tbsp
BUTTER	4 oz	1/2 cup
VANILLA GLAZE		1 qts 1/8 cup

Method:

1 PREPARE AND DIVIDE DOUGH: Prepare 1 recipe Pie Crust (Recipe No. I 001 00). Divide dough into 13-7-1/2 oz pieces for
bottom crust and 13-7 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: Roll 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. BAKING INSTRUCTIONS FOR COOKED PIES:
Bake as specified on individual recipe card.
2 Drain apples; reserve juice for use in Step 3; apples for use in Step 5.
3 Take reserved juice and add water equal 1-7/8 quart per 100 portions and combine with sugar, salt, cinnamon and nutmeg; 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 apples, lemon juice and butter or margarine carefully into thickened mixture. Cool thoroughly.
6 Pour 2-3/4 to 3 cups filling into each unbaked pie shell. Cover with top crust. Seal edges.
7 Using a convection oven, bake at 375 F. for 25 minutes or until lightly browned on high fan, open vent.
8 Prepare 1-1/2 recipes Vanilla Glaze per 100 portions, Recipe No. D 046 00; when pies are removed and still hot, spread 1/3 glaze
over each top crust.
9 Cut 8 wedges per pie.

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Source: U.S. Department of Defence




French Apple Pie (Canned Apples-Cornstarch) Source: U.S. Department of Defence