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Add a photoRaciónes: 12
Ingredientes
- 1 1/2 gal WATER, Hot
- 5 1/2 c. WATER
- 6 ounce BUTTER PRINT SURE
- 5 ounce Lowfat 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 ounce BAKING Pwdr
- 2 tsp NUTMEG Grnd
- 2 ounce CINNAMON Grnd 1 LB CN
- 2 ounce SALT TABLE 5LB
- 1 tsp SALT TABLE 5LB
Direcciones
- TEMPERATURE: 350 F. DEEP FAT
- 1. COMBINE APPLES, WATER, SUGAR, SALT, CINNAMON, AND NUTMEG; BRING TO A BOIL; SIMMER 15 Min Or possibly Till APPLES ARE TENDER.
- 2. FOLD BUTTER OUR MARGARINE INTO APPLE Mix.
- 3. Cold; SET ASIDE FOR USE IN STEP 8.
- 4. SIFT TOGETHER FLOUR, Lowfat milk BAKING Pwdr AND SALT ;INTO MIXER BOWL.
- 5. BLEND SHORTENING INTO DRY INGREDIENTS AT LOW SPEED Till Mix RESEMBLES COARSE CRUMBS.
- 6. Add in WATER; MIX AT LOW SPEED ONLY Sufficient To create 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 C. (2 Ounce 1 NO. 16 SCOOP) FILLING IN CENTER OF EACH CIRCLE, WASH EDGES OF EACH CIRCLE WITH WATER. FOLD OVER To create A HALF CIRCLE; SEAL EDGES WITH A FORK.
- 9. FRY PIES, A FEW AT A TIME. 2 Min ON ONE SIDE, TURN AND FRY 2 Min ON OTHER SIDE Till Golden. DRAIN ON ABSORBENT PAPER.
- NOTE:
- 1. IN STEP 8, A NO. 10 CN MAY BE USED TO CUT OUT CIRCLES Or possibly DOUGH MAY BE WEIGHED IN 1 1/2 Ounce 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 Ounce PIE CRUST MIX. FOLLOW MANUFACTURER'S DIRECTIONS FOR MIXING.
- FOLLOW STEPS 7 THROUGH 9.
- SERVING SIZE: 1 PIE
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 918g | |
| Recipe makes 12 servings | |
| Calories 1445 | |
| Calories from Fat 537 | 37% |
| Total Fat 60.9g | 76% |
| Saturated Fat 18.75g | 75% |
| Trans Fat 15.79g | |
| Cholesterol 31mg | 10% |
| Sodium 4079mg | 170% |
| Potassium 247mg | 7% |
| Total Carbs 205.5g | 55% |
| Dietary Fiber 7.7g | 26% |
| Sugars 57.99g | 39% |
| Protein 20.25g | 32% |
