5 1/2 c  WATER
5 oz MILK; DRY NON-FAT L HEAT
5 lb FLOUR GEN PURPOSE 10LB
14 lb PIE FIL APPLE #10
1 1/4 lb SHORTENING; 3LB
3 oz BAKING POWDER
2 oz SALT TABLE 5LB

TEMPERATURE: 350 F. DEEP FAT

1. SIFT TOGETHER FLOUR, MILK, BAKING POWDER, AND SALT INTO MIXER BOWL.

2. BLEND SHORTENING INTO DRY INGREDIENTS AT LOW SPEED UNTIL MIXTURE
RESEMBLES COARSE CRUMBS.

3. ADD WATER; MIX AT LOW SPEED ONLY ENOUGH TO FORM SOFT DOUGH.

4. ON LIGHTLY FLOURED BOARD, ROLL DOUGH INTO A RECTANGULAR SHEET,
ABOUT 1/8 INCH THICK. CUT INTO 6 CIRCLES.

5. PLACE 1/4 CUP (2 OZ 1 NO. 16 SCOOP) FILLING IN CENTER OF EACH
CIRCLE. WASH EDGES OF EACH CIRCLE WITH WATER. FOLD OVER TO FORM A HALF
CIRCLE, SEAL EDGES WITH A FORK.

6. FRY PIES, A FEW AT A TIME, 2 MINUTES ON EACH SIDE.
UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER.

NOTE: 1. IN STEP 8, A NO. 10 CN MAY BE USED TO CUT OUT CIRCLES OR DOUGH
MAY BE WEIGHED IN 1 1/2 OZ PORTIONS AND ROLLED INTO 6 INCH CIRCLES, 1/8
~INCH THICK.

NOTE: 2. PIE CRUST MIX MAY BE USED. OMIT STEPS 4, 5 AND 6. USE 6 LB
14 OZ PIE CRUST MIX. FOLLOW MANUFACTURERS DIRECTIONS FOR MIXING. FOLLOW
STEPS 7 THROUGH 9.

SERVING SIZE: 1 PIE