Frank's Recipes! Apple Crisp for 100

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Apple Crisp for 100

Servings: 100 Portions (2 Pans)
Portions: 1 section each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven

2 1/4 gallon (20 lb 12 oz or 3-No. 10 can) apples, canned
1/2 cup juice, lemon
1 tablespoon lemon rind, grated
1 1/2 quart (2 lb 12 oz) sugar, granulated
7/8 cup (4 oz) cornstarch
3 tablespoon cinnamon, ground
1 tablespoon salt
2 quart (3 lb) sugar, brown
2 quart (2 lb) flour, wheat, general purpose, sifted
1 2/3 teaspoon baking powder
1 3/4 teaspoon baking soda
1 tablespoon salt
1 quart (2 lb) butter or margarine, softened

Arrange 4 1/2 quart apples in each greased pan. Sprinkle juice and rind over apples.
Combine granulated sugar, starch, cinnamon and salt; sprinkle half over apples in each
pan. Combine brown sugar, flour, baking powder, baking soda, salt and butter or
margarine; blend to form a crumbly mixture. Sprinkle an equal quantity of the mixture
evenly over apples in each pan. Bake 40 minutes or until top is browned. Cut each pan 6
by 9. Serve with serving spoon or spatula.

NOTE:
3 lb (1 1/2-No. 10 can) canned dehydrated apples may be used. Combine apples with 2 gallon water; cover; bring to a boil. Reduce heat; simmer 15 minutes or until tender. Omit starch.
12 oz lemons A.P. (3 lemons) will yield 1/2 cup juice.
3 lb granulated sugar may be substituted for brown sugar.