Recipe for French Apple Pie 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/2 cup WATER, BOILING
3/4 cup WATER, COLD
1/4 qt WATER & RESERVED JUICE
3 oz BUTTER PRINT SURE
9 oz BUTTER PRINT SURE
1/4 lb APPLE SLICED #10
1 lb RAISINS #10
2/3 tbl LEMON FRESH
6 oz STARCH EDIBLE CORN
6 lb FLOUR GEN PURPOSE 10LB
3 lb SUGAR, GRANULATED 10 LB
3 lb SUGAR, POWDER 2 LB
563/1000 lb SHORTENING, 3LB
2/3 tbl NUTMEG GROUND
2/3 tbl CINNAMON GROUND 1 LB CN
1 tbl IMITATION VANILLA
3/4 tsp SALT TABLE 5LB
1/4 tsp SALT TABLE 5LB
Instructions:
Instructions: PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN :
2. DRAIN APPLES; RESERVE JUICE FOR USE IN STEP 4; APPLE FOR USE IN STEP 5.

3. COMBINE SUGAR, STARCH, SALT, NUTMEG, AND CINNAMON IN MIXER BOWL.

MIX AT LOW SPEED UNTIL WELL BLENDED. DO NOT WHIP.

4. ADD RESERVED JUICE GRADUALLY TO SUGAR MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL; BEAT AT LOW SPEED UNTIL SMOOTH.

5. FOLD APPLES AND RAISINS, BUTTER OR MARGARINE, AND LEMON JUICE CAREFULLY INTO THICKENED MIXTURE.

6. POUR 2 3/4 TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER WITH TOP CRUST. SEAL EDGES.

7. BAKE 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED.

8. PREPARE VANILLA GLAZE (RECIPE NO. D04600); WHEN PIES ARE REMOVED FROM OVEN AND STILL HOT, SPREAD 1/3 CUP GLAZE OVER EACH TOP CRUST.

9. CUT 8 WEDGES PER PIE.

SERVING SIZE: 1/6 PIE

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