Walnut Pie Recipe
Yield: 100 ServingsRecipe by luhu.jp
Ingredients:
2 13/16 cup: WATER, COLD
12 ounce: BUTTER PRINT SURE,
60: EGGS SHELL,
6 lbs: FLOUR GEN PURPOSE 10LB,
2 1/2 lbs: NUTS MIX SHELL #10,
1 gallon: SYRUP, IMIT MAPLE, #10
5 lbs: SUGAR, GRANULATED 10 LB
3 9/16 lbs: SHORTENING, 3LB
2 ounce: IMITATION VANILLA,
1 ounce: SALT TABLE 5LB,
3 ounce: SALT TABLE 5LB,
Directions:
PAN: 9-INCH PIE PAN TEMPERATURE: 350 F. OVEN
1. SEE RECIPE NO. I-G-1 AND I-1.
2. PLACE EGGS IN MIXER BOWL ; ADD SUGAR GRADUALLY WHILE BEATING AT LOW
SPEED
ADD BUTTER OR MARGARINE; MIX THOROUGHLY.
3. ADD SYRUP, VANILLA, AND SALT; BEAT AT LOW SPEED UNTIL SMOOTH.
4. PLACE 3 OZ (3/4 CUP) WALNUTS INTO EACH UNBAKED PIE SHELL.
5. POUR ABOUT 2 3/4 CUP FILLING OVER PECANS IN EACH PIE PAN.
6. BAKE 35 MINUTES OR UNTIL FILLING IS SET. DO NOT OVERBAKE.
7. REFRIGERATE UNTIL READY TO SERVE.
8. CUT 8 WEDGES PER PIE.
Recipe Number: I04001
SERVING SIZE: 1/8 PIE
From the (actually used today!).
Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
1. SEE RECIPE NO. I-G-1 AND I-1.
2. PLACE EGGS IN MIXER BOWL ; ADD SUGAR GRADUALLY WHILE BEATING AT LOW
SPEED
ADD BUTTER OR MARGARINE; MIX THOROUGHLY.
3. ADD SYRUP, VANILLA, AND SALT; BEAT AT LOW SPEED UNTIL SMOOTH.
4. PLACE 3 OZ (3/4 CUP) WALNUTS INTO EACH UNBAKED PIE SHELL.
5. POUR ABOUT 2 3/4 CUP FILLING OVER PECANS IN EACH PIE PAN.
6. BAKE 35 MINUTES OR UNTIL FILLING IS SET. DO NOT OVERBAKE.
7. REFRIGERATE UNTIL READY TO SERVE.
8. CUT 8 WEDGES PER PIE.
Recipe Number: I04001
SERVING SIZE: 1/8 PIE
From the
Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
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