Apple Pie (Pie Filling) recipe image

Apple Pie (Pie Filling)

I-009-01 I - Desserts (Pastries and Pies)
Color Code: Red Sodium: Low
Yield:
104 Portions
Each Portion:
1 Slice (5 oz)
Pan Size and Number:
9-Inch Pie Pans (13), 18 x 26-Inch Sheet Pans (4)
Temperature:
350ºF (177ºC)
Cook Time:
1 hr - 1 hr 30 min.

INGREDIENTS

Item Measure Weight Approx issue

APPLES, CANNED, PIE FILLING

1-¾ gal

15 lb 6 oz

2-¼- No. 10 Can

APPLES, CANNED, DRAINED

2 gal

11 lb 12 oz

2-⅛- No. 10 Can

VINEGAR, APPLE CIDER

¾ cup

6-¼ oz

WATER

¼ cup

2 oz

EGGS, LIQUID, WHOLE

½ cup

4 oz

2 whole eggs

MILK, NONFAT, DRY

1 tbsp

0.22 oz

COOKING SPRAY, NONSTICK

1 oz

PIE CRUST DOUGH

13 ea.

SUGAR, GRANULATED

½ cup + 2 tsp

3-¾ oz

DIRECTIONS

CP: If frozen, thaw pie crust under refrigeration at 41°F (5°C).

  1. Preheat oven to 350°F (177°C).
  2. Drain canned apples.
  3. Combine pie filling, drained apples, and vinegar; mix well to evenly distribute ingredients. Reserve for use in Step 7b.
  4. For egg wash, combine water, eggs, and dry milk; whisk until fully incorporated. Reserve for use in Step 7b.
  5. Place 4 pie pans on each sheet pan. Spray each pie pan lightly with nonstick spray.
  6. Assemble each pie according to the following instructions:
    1. Place bottom crust into greased pie pan. Fit carefully into pan, ensuring no air pockets remain between pan and dough.
    2. Portion 1 qt (2 lb 4 oz) filling into each pie shell; spread evenly. Using a pastry brush, brush outer rim of bottom crust with egg wash.
    3. Lay top crust over filling. Press edges of both crusts together lightly. Trim overhanging edges of dough using a knife.
    4. Using the tines of a fork, press gently into the edge of the crust to seal; repeat around the entire edge of the crust.
    5. For top crust, make several small slits near center of pie to allow steam to escape during baking.
    6. Brush surface of pie with egg wash.
    7. Sprinkle each pie evenly with 2 tsp sugar.
  7. In an oven, on convection mode, bake at 350°F (177°C) for 1 hour to 1 hour 30 minutes on low fan, until crust is golden brown and crisp. CCP: Internal temperature must reach 135°F (68°C) for 15 seconds.
  8. Cool pies completely. Cut each pie into 8 slices.
  9. Serve immediately or CP: Hold for Cold Service at 41°F (5°C).

RECIPE NOTES

  1. This recipe was developed using a Rationale Combi Oven set to convection mode. If using other models of combi oven or a convection oven, times may vary (using an older convection oven may require extra cook time to achieve the desired final product).
  2. This recipe contains the following allergens based on the specific ingredients AFRS used in development of the recipe: Milk, Eggs, and Wheat. As ingredients vary from brand to brand, check all ingredient labels for different or additional allergens that may be present in the products. AFRS cannot be held responsible for the accuracy of allergen labeling in dining facilities due to variability of ingredients from one brand of product to another.
  3. In Step 7, Pillsbury pie crust was used in the development of this recipe. If using a different brand, refer to manufacturer's package for instructions.
  4. In Step 8, to ensure even cooking, rotate the pans halfway through the baking process.
  5. * Sugars represents the total grams of sugar in the recipe, naturally occurring and added sugar combined.

NUTRITION FACTS

Calories 295
Carbohydrates 48 g
Sugars 15 g
Protein 2 g
Fat 12 g
Saturated Fat 5.0 g
Sodium 294 mg
Calcium 6 mg
Fiber 1.8 g