Apple Crunch (Apple Pie Filling) Recipe

• 1 lb BUTTER PRINT SURE
• 5 lb CAKE MIX YELLOW #10
• 1 lb COCONUT SWEETNED PRE
• 14 lb PIE FIL APPLE #10

1. PAN: 18 BY 26 INCH SHEET PAN TEMPERATURE: 350 F. OVEN
2. 1.
3. SPREAD ABOUT 3 1/2 Quart FILLING IN EACH GREASED SHEET PAN.
4. SPRINKLE LEMON JUICE ON TOP OF Mix IN EACH PAN.
5. 2.
6. COMBINE CAKE MIX AND COCONUT; Add in BUTTER Or possibly MARGARINE; MIX Till CRUMBLY.
7. 3.
8. SPRINKLE ABOUT 2 3/4 Quart Mix OVER EACH PAN.
9. 4.
10. BAKE 50 Min Or possibly Till LIGHTLY BROWNED.
11. 5.
12. CUT 6 BY 9.
13. NOTE:
14. 1.
15. IN STEP 1, USE 14 LB (2-N0.
16. 10 CN) CANNED PREPARED APPLE PIE FILLING Or possibly PREPARE 1/2 RECIPE APPLE PIE (RECIPE NOS.
17. I08003,
18. NOTE:
19. 2.
20. IN STEP 1, 8 Ounce LEMONS A.P.
21. (2 LEMONS) WILL YIELD 6 TBSP JUICE.
22. NOTE:
23. 3.
24. IN STEP 2, 5 LB WHITE CAKE MIX MAY BE USED.
25. NOTE:
26. 4.
27. IN STEP 2, 1 LB (2 C.) Minced UNSALTED NUTS MAY BE USED FOR COCONUT.
28. SERVING SIZE: 1 PIECE

butter, cake, coconut sweetned pre

Taken from cookeatshare.com/recipes/apple-crunch-apple-pie-filling-66916 (may not work)