Number of servings 144
Amount in one serving
Calories in one serving______
Cost of one serving______
PIES
PIE CRUST
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Flour | 3 lb. | ||||
| Shortening | 1½ lb. | ||||
| Salt | 2 tbsp. | ||||
| Iced water |
Weigh the fat and flour, add the salt and work the fat into the flour lightly, using the tips of the fingers. Add the iced water a little at a time, being careful to distribute the water evenly through the mixture. Avoid getting the dough too wet. For this amount about one and one half cups of water is sufficient. This amount will make from eleven to twelve pie shells, using pie tins ten and three quarter inches in diameter, or it will make from six to seven two-crust pies.
Number of servings
Amount in one serving
Calories in one serving______
Cost of one serving______
APPLE PIE FILLING
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Apples, before peeling | 16 lb. | ||||
| Cinnamon | 2 tbsp. | ||||
| Sugar | 3½ qt. | ||||
| Flour | 1½ c. | ||||
| Butter substitute | 1½ c. |
Fill the crusts with one quart of apples. Cover with the sugar and flour. Add the fat and cover with the top crust. Bake in a moderate oven. This recipe makes fourteen, ten and three quarter inch pies, using one quart per pie.
Number of servings 112
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______