| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Walnut Pie
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
DESSERTS (PASTRY AND PIES) No.I 031 01
WALNUT PIE
Yield 100
Portion 1 Slice
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
502 cal
76 g
6g
21 g
126 mg
397 mg
32 mg
Ingredient
Weight
Measure
Issue
PIE CRUST
13 each
EGGS,WHOLE,FROZEN
6 lbs
2 qts 3-1/4 cup
SUGAR,GRANULATED
4-7/8 lbs
2 qts 3 cup
BUTTER,MELTED
12 oz
1-1/2 cup
CORN SYRUP,LIGHT
11-5/8 lbs
1 gal
1-7/8 oz
1/4 cup 1/3 tbsp
EXTRACT,VANILLA
SALT
1-1/2 oz
2-1/3 tbsp
WALNUTS,SHELLED,CHOPPED
2-1/2 lbs
2 qts 1-1/2 cup
Method
1 PREPARE AND DIVIDE DOUGH: Prepare 1/2 recipe Pie Crust (Recipe No. I 001 00). Divide dough into 13-7-1/2 oz pieces for
bottom crust; place on lightly floured board. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently.
Using a floured rolling pin, roll lightly with quick strokes from center out to edge in all directions. Form a circle 1 inch larger than
pie pan and about 1/8 inch thick. Shift or turn dough occasionally to prevent sticking. If edges split, pinch cracks together.
BOTTOM CRUST: Fold rolled dough in half; carefully place into ungreased pie pan with fold at center. Unfold and fit carefully
into pie pan, being careful not to leave any air spaces between pan and dough. REMOVE EXCESS DOUGH: Trim overhanging
edges of dough by using a knife or spatula. (Incorporate excess dough into next crust, if needed.) There should be little excess if
skill is used in weighing and rolling dough.
2 Place eggs in mixer bowl; add sugar gradually while beating at low speed. Add butter or margarine; mix thoroughly.
3 Add corn syrup, vanilla, and salt; beat at low speed until smooth.
4 Place 3/4 cup chopped walnuts into each unbaked pie shell.
5 Pour 2-3/4 cups filling over walnuts in each 9-inch pie pan.
6 Bake at 350 F. for 35 minutes or until filling is set. DO NOT OVERBAKE.
7 Refrigerate until ready to serve.
8 Cut 8 wedges per pie. CCP: Hold for service at 41 F. or lower.



Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/pastry_and_pies/walnut_pie.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Walnut Pie

Yield: 100 Portion: 1 Slice
Calories: 502 cal
Carbohydrates: 76 g
Protein: 6g
Fat: 21 g
Cholesterol: 126 mg
Sodium: 397 mg
Calcium: 32 mg

Ingredient Weight Measure Issue
PIE CRUST 13 each
EGGS,WHOLE,FROZEN 6 lbs 2 qts 3-1/4 cup
SUGAR,GRANULATED 4-7/8 lbs 2 qts 3 cup
BUTTER,MELTED 12 oz 1-1/2 cup
CORN SYRUP,LIGHT 11-5/8 lbs 1 gal
EXTRACT,VANILLA 1-7/8 oz 1/4 cup 1/3 tbsp
SALT 1-1/2 oz 2-1/3 tbsp
WALNUTS,SHELLED,CHOPPED 2-1/2 lbs 2 qts 1-1/2 cup

Method:
1 PREPARE AND DIVIDE DOUGH: Prepare 1/2 recipe Pie Crust (Recipe No. I 001 00). Divide dough into 13-7-1/2 oz pieces for
bottom crust; place on lightly floured board. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently.
Using a floured rolling pin, roll lightly with quick strokes from center out to edge in all directions. Form a circle 1 inch larger than
pie pan and about 1/8 inch thick. Shift or turn dough occasionally to prevent sticking. If edges split, pinch cracks together.
BOTTOM CRUST: Fold rolled dough in half; carefully place into ungreased pie pan with fold at center. Unfold and fit carefully
into pie pan, being careful not to leave any air spaces between pan and dough. REMOVE EXCESS DOUGH: Trim overhanging
edges of dough by using a knife or spatula. (Incorporate excess dough into next crust, if needed.) There should be little excess if
skill is used in weighing and rolling dough.
2 Place eggs in mixer bowl; add sugar gradually while beating at low speed. Add butter or margarine; mix thoroughly.
3 Add corn syrup, vanilla, and salt; beat at low speed until smooth.
4 Place 3/4 cup chopped walnuts into each unbaked pie shell.
5 Pour 2-3/4 cups filling over walnuts in each 9-inch pie pan.
6 Bake at 350 F. for 35 minutes or until filling is set. DO NOT OVERBAKE.
7 Refrigerate until ready to serve.
8 Cut 8 wedges per pie. CCP: Hold for service at 41 F. or lower.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/pastry_and_pies/walnut_pie.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence