Pineapple Pie                                I.Desserts (Pastry and Pies) No.041
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|Yield:  100 Portions                                     Each Portion: 1/6 Pie|
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|Pan Size: 9 inch Pie Pan                                   Temp.: 425 'F. Oven|
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Pie Shells          |          |17.00 EA  | 1. See Recipe Nos. I-G-2 and I-1. |
|--------------------|----------|----------|-----------------------------------|
|Pineapple, Canned   | 20LB  7OZ| 2.25 Gal | 2. Drain pineapple; reserve juice |
|                    |          |          |    for use in Step 4 and pine-    |
|                    |          |          |    apple for use in Step 5.       |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr|  4LB     | 9.67 Cup | 3. Combine sugar, starch, and     |
|anulated            |          |          |    salt in mixer bowl. Mix at     |
|Starch, Pregelatiniz|       9OZ| 2.00 Cup |    low speed until well blended.  |
|ed                  |          |          |    DO NOT WHIP.                   |
|Salt                |          | 1.00 Tspn|                                   |
|--------------------|----------|----------|-----------------------------------|
|Reserved Stock      |          | 3.00 Qrt | 4. Combine reserved juice and     |
|Lemon Juice         |          | 0.25 Cup |    lemon juice; mix until well    |
|                    |          |          |    blended; add gradually to su-  |
|                    |          |          |    gar mixture while beating at   |
|                    |          |          |    low speed...CONTINUED.         |
|                    |          |          | 5. Scrape down bowl; beat at low  |
|                    |          |          |    speed until smooth.            |
|                    |          |          | 6. Fold pineapple carefully into  |
|                    |          |          |    thickened mixture.             |
|                    |          |          | 7. Pour 2 3/4 to 3 cups filling   |
|                    |          |          |    into each unbaked pie shell.   |
|                    |          |          |    Cover with top crust. Seal     |
|                    |          |          |    edges.                         |
|                    |          |          | 8. Bake 30 to 35 minutes or       |
|                    |          |          |    lightly browned.               |
|                    |          |          | 9. Cut 6 wedges per pie.          |
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NOTE:  1. In Step 4, 6 oz lemons A.P. ( 1 1/2 lemons) will yield      
          1/2 cup juice.                                              
       2. For a thicker pie, use 13 pie shells in Step 1; pour about  
          3 1/2 cups filling into each unbaked pie shell in Step 6.   
          Cut 8 wedges per pie in Step 8.