Recipes

Fresh Apple Pie Filling

Recipe No. 404 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. 404 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

  • Apples, fresh — 35 pounds
  • Sugar, granulated — 9 pounds (4½ No. 56 dippers)
  • Salt — 3 ounces (6 mess kit spoons)
  • Cinnamon — 1½ ounces (6 mess kit spoons
  • or — as needed
  • Nutmeg — ¾ ounce (3 mess kit spoons)
  • Butter — ¾ pound (½ mess kit cup)

Directions

Key ingredients

Cinnamon

  1. Pare apples; core and slice.
  2. Mix sugar, salt, cinnamon, or nutmeg together.
  3. Fill unbaked pie shells with alternate layers of apples and sugar mixture.
  4. Place small pieces of butter on top of apples; cover with pastry (recipe No. 393).
  5. Bake in hot oven (425° F.) 10 minutes; reduce heat and continue baking slowly until apples are tender and transparent.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Apples, fresh — 2 lb 12¾ oz Sugar, granulated — 11½ oz Salt — about 1½ tsp Cinnamon — about ¾ tsp or — to taste Nutmeg — about ⅓ tsp Butter — 1 oz

Other fresh fruits such as peaches or apricots may be substituted for apples in recipe for fresh apple pie filling. The amount of sugar and spices needed will vary according to the sweetness of the fruit used.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 404, Pies. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.