Recipes

Apricot Pie Filling

Recipe No. 406 from the U.S. Army's WWII cookbook — Pies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Desserts · Pie

Serves Filling for eighteen 9-inch pies.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 406 from the U.S. Army’s WWII cookbook — Pies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Apricots — 4 No. 10 cans

Cornstarch — 1¼ pounds (1 No. 56 dipper)

  • Water (for cornstarch) — 1¼ quarts (1¼ No. 56 dippers)
  • Sugar, granulated — 12 pounds (6 No. 56 dippers)
  • Salt — ¼ ounce (½ mess kit spoon)

Directions

Key ingredients

Cornstarch

  1. Drain juice from apricots. Heat juice to boiling point.
  2. Mix cornstarch and water; stir until smooth. Add slowly to hot juice. Heat to boiling point; boil 2 minutes or until thick, stirring constantly.
  3. Add sugar and salt; stir until sugar is dissolved. Remove from heat.
  4. Add apricots; mix well. Cool before placing in unbaked pie shells.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Apricots — 1 qt Cornstarch — 1⅔ oz Water (for cornstarch) — 6⅓ tbsp Sugar, granulated — 15⅓ oz Salt — a pinch

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 406, Pies. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.