Apple Pie (Canned Apples) Recipe

• 3 3/4 c. WATER, Cool
• 2 1/4 quart WATER & RESERVED JUICE
• 1 1/8 c. BUTTER PRINT SURE
• 15 1/4 lb APPLE SLICED #10
• 4 2/3 Tbsp. LEMON FRESH
• 1 1/3 c. STARCH EDIBLE CORN
• 6 lb FLOUR GEN PURPOSE 10LB
• 3 lb SUGAR, GRANULATED 10 LB
• 3 563/1000 lb SHORTENING, 3LB
• 1 2/3 Tbsp. NUTMEG Grnd
• 1 2/3 Tbsp. CINNAMON Grnd 1 LB CN
• 2 1/4 tsp SALT TABLE 5LB
• 3 ounce SALT TABLE 5LB

1. PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN :2.
2. DRAIN APPLES, RESERVE JUICE FOR USE IN STEP 4; APPLES FOR USE IN STEP 5.
3. 3.
4. COMBINE SUGAR, STARCH, SALT, NUTMEG, AND CINNAMON IN MIXER BOWL.
5. MIX AT LOW SPEED Till WELL BLENDED.
6. Don't WHIP.
7. 4.
8. Add in RESERVED JUICE GRADUALLY TO SUGAR Mix WHILE BEATING AT LOW SPEED.
9. SCRAPE DOWN BOWL; BEAT AT LOW SPEED Till SMOOTH.
10. 5.
11. FOLD APPLES, BUTTER Or possibly MARGARINE, AND LEMON JUICE CAREFULLY INTO THICKENED Mix.
12. 6.
13. POUR 2 3/4 TO 3 C. FILLING INTO EACH UNBAKED PIE SHELL.
14. COVER WITH TOP CRUST.
15. SEAL EDGES.
16. 7.
17. BAKE 30 TO 35 Min Or possibly Till LIGHTLY BROWNED.
18. 8.
19. CUT 8 WEDGES PER PIE.
20. NOTE: IN STEP 5, 6 Ounce LEMONS A.P.
21. (1 1/2 LEMONS) WILL YIELD 4 2/3 TBSP JUICE.
22. SERVING SIZE: 1/6 PIE

water, water, butter, lemon fresh, corn, flour gen, sugar, shortening, nutmeg, cinnamon, salt, salt

Taken from cookeatshare.com/recipes/apple-pie-canned-apples-67594 (may not work)