|PIE CRUST||13 each|
|STREUSEL TOPPING||3 qts 1 cup|
|PIE FILLING,APPLE,PREPARED||22-3/4 lbs||2 gal 3-3/8 qts|
1 PREPARE AND DIVIDE DOUGH: Prepare 1/2 recipe Pie Crust (Recipe No. I 001 00). Divide dough into 13-7-1/2 oz pieces for
bottom crust; place on lightly floured board. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently.
Using a floured rolling pin, roll lightly with quick strokes from center out to edge in all directions. Form a circle 1 inch larger than
pie pan and about 1/8 inch thick. Shift or turn dough occasionally to prevent sticking. If edges split, pinch cracks together.
BOTTOM CRUST: Fold rolled dough in half; carefully place into ungreased pie pan with fold at center. Unfold and fit carefully
into pie pan, being careful not to leave any air spaces between pan and dough. FILL CRUST: Fill as specified on individual recipe
card. REMOVE EXCESS DOUGH: Trim overhanging edges of dough by using a knife or spatula. (Incorporate excess dough into
next crust, if needed.) There should be little excess if skill is used in weighing and rolling dough. SEAL PIE: Press edges of crust
firmly together or crimp with the thumb and forefinger to make a fluted edge. BAKING INSTRUCTIONS FOR COOKED PIES:
Bake as specified on individual recipe card.
2 Prepare 1-1/4 recipes Streusel Topping per 100 portions, Recipe No. D 049 00.
3 Pour 3 cups filling into each unbaked pie shell. Omit top crust; sprinkle 1-1/8 cup topping over filling in each pan.
4 Using a convection oven, bake at 375 F. for 25 minutes or until lightly browned on high fan, open vent.
5 Cut 8 wedges per pie.
|335 cal||52 g||3 g||14 g||13 mg||204 mg||15 mg|