Staff member
7 pounds Pastry for Two-Crust Pies
12 pounds fresh tart apples (EP) 15 lb (AP)
3 pounds granulated sugar
4 ounces all-purpose flour
1 tablespoon cinnamon
8 ounces margarine
Servings: 56
1. Make pastry. Divide into 9-oz balls for bottom crust and 7-oz balls for top crusts. Roll and place bottom crusts in seven 9-inch pie pans. For 8-inch pies, see Notes.

2. Peel, core, and slice apples.

3. Combine sugar, fruit, and cinnamon. Add to apples and mix carefully.

4. Portion 2 lb 4 oz filling into each unbaked crust. Add 1 oz margarine to each pie. Moisten edge of bottom crust. Cover with perforated top crust. Seal edge, trim excess dough, and flute edges

5. Bake at 400°F for 45 minutes or until apples are tender.

Yield: 7 7/8 inch pies

Notes: For eight 8-inch pies, make 4 lb 8 oz dough for crusts and portion into 5 oz for bottom crust and 4 oz for top crust. Portion filling, 2 lb per pie.

Suggested apples are Jonathan, Granny Smith, and Winesap. Frozen (IQF) apples may be substituted for fresh apples.


Apple Crumb Pie. Omit top crust. Sprinkle apples with Streusel Topping: Mix 1 lb flour, 1 lb 10 oz sugar, 2 oz nonfat dry milk, and 1 tsp salt. Cut in 10 oz butter or margarine and add 6 oz chopped pecans. Use 1 cup per pie. Bake until apples are tender and topping is brown.
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