Это предварительный просмотр рецепта "French Apple Pie".

Рецепт French Apple Pie
by Global Cookbook

French Apple Pie
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  Порций: 12

Ингредиенты

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

Инструкции

  1. 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.
  2. COMBINE SUGAR, STARCH, SALT, NUTMEG, AND CINNAMON IN MIXER BOWL.
  3. MIX AT LOW SPEED Till WELL BLENDED. Don't WHIP.
  4. Add in RESERVED JUICE GRADUALLY TO SUGAR Mix WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL; BEAT AT LOW SPEED Till SMOOTH.
  5. FOLD APPLES AND RAISINS, BUTTER Or possibly MARGARINE, AND LEMON JUICE CAREFULLY INTO THICKENED Mix.
  6. POUR 2 3/4 TO 3 C. FILLING INTO EACH UNBAKED PIE SHELL. COVER WITH TOP CRUST. SEAL EDGES.
  7. BAKE 30 TO 35 Min Or possibly Till LIGHTLY BROWNED.
  8. PREPARE VANILLA GLAZE (RECIPE NO. D04600); WHEN PIES ARE REMOVED FROM OVEN AND STILL Warm, SPREAD 1/3 C. GLAZE OVER EACH TOP CRUST.
  9. CUT 8 WEDGES PER PIE.
  10. SERVING SIZE: 1/6 PIE