Apple_Cobbler

DESSERTS (PASTRY AND PIES) No.I 010 00 APPLE COBBLER 11 mg 311 mg 0 mg 21 g 4 g 58 g 433 cal Calcium Sodium Cholesterol Fat Protein Carbohydrates Calories Yield 100 1 Slice Portion Ingredient PIE CRUST PIE FILLING,APPLE,PREPARED Issue Measure 32-1/2 each 3 gal Weight 24 lbs Method Prepare 1-1/4 recipe Pie Crust (Recipe No. I 001 00) to yield enough dough to prepare cobbler for 100 portions. Divide dough into four 3-3/4 lb pieces; use 2 pieces for each sheet pan. Place dough on lightly floured board; sprinkle lightly with flour; flatten gently. Roll 2 pieces dough into rectangular sheets about 1/8-inch thick and large enough to fit each pan. Press dough into bottom and sides of each pan. Reserve remaining pieces for use in Step 6. Pour 1-1/2 gallons filling into each pan. Roll remaining pieces dough for top crusts. Place top crusts carefully over filling in each pan. Crimp to seal edges. Cut 6 to 8 small slits, about 1/2-inch each in tops of each cobbler. Using a convection oven, bake at 375 F. for 35 to 40 minutes or until lightly browned on high fan, open vent. Cool; cut 6 by 9. 1 2 3 4 5 6 7 8 9 10 11