Title: Fried Apple Pie (Dehydrat
Categories:
Yield: 100 Servings

1 1/2 ga WATER; WARM
5 1/2 c WATER
6 oz BUTTER PRINT SURE
5 oz MILK; DRY NON-FAT L HEAT
5 lb FLOUR GEN PURPOSE 10LB
1 1/2 lb SUGAR; GRANULATED 10 LB
2 lb PIE FIL APPLE #10
1 1/4 lb SHORTENING; 3LB
3 oz BAKING POWDER
2 ts NUTMEG GROUND
2 oz CINNAMON GROUND 1 LB CN
2 oz SALT TABLE 5LB
1 ts SALT TABLE 5LB

TEMPERATURE: 350 F. DEEP FAT

1. COMBINE APPLES, WATER, SUGAR, SALT, CINNAMON, AND NUTMEG; BRING
TO A BOIL; SIMMER 15 MINUTES OR UNTIL APPLES ARE TENDER.

2. FOLD BUTTER OUR MARGARINE INTO APPLE MIXTURE.

3. COOL; SET ASIDE FOR USE IN STEP 8.

4. SIFT TOGETHER FLOUR, MILK BAKING POWDER AND SALT ;INTO MIXER BOWL.

5. BLEND SHORTENING INTO DRY INGREDIENTS AT LOW SPEED UNTIL MIXTURE
RESEMBLES COARSE CRUMBS.

6. ADD WATER; MIX AT LOW SPEED ONLY ENOUGH TO FORM SOFT DOUGH.

7. ON LIGHTLY FLOURED BOARD, ROLL DOUGH INTO A RECTANGULAR SHEET, ABOUT
1/8 INCH THICK. CUT INTO 6 CIRCLES.

8. PLACE 1/4 CUP (2 OZ 1 NO. 16 SCOOP) FILLING IN CENTER OF EACH CIRCLE,
WASH EDGES OF EACH CIRCLE WITH WATER. FOLD OVER TO FORM A HALF CIRCLE;
SEAL EDGES WITH A FORK.

9. FRY PIES, A FEW AT A TIME. 2 MINUTES ON ONE SIDE, TURN AND FRY
2 MINUTES ON OTHER SIDE UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER.

NOTE: 1. IN STEP 8, A NO. 10 CN MAY BE USED TO CUT OUT CIRCLES OR DOUGH
MAY BE WEIGHED IN 1 1/2 OZ PORTIONS AND ROLLED INTO 6 INCH CIRCLES, 1/8
~INCH THICK.

NOTE: 2. PIE CRUST MIX MAY BE USED. OMIT STEPS 4, 5 AND 6. USE 6 LB
14 OZ PIE CRUST MIX. FOLLOW MANUFACTURER'S DIRECTIONS FOR MIXING. FOLLOW
STEPS 7 THROUGH 9.

Recipe Number: I03000

SERVING SIZE: 1 PIE

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.