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Quick Apple Pie-making System Discovered

This article first appeared in issue 23, and was written by Shirley Matney.

Glenna Mae Lyle gave me an uncooked frozen apple pie she had in the freezer, which I baked at home. It was delicious. I asked her to share the recipe.

She agreed. It's a recipe which lets you set up an apple pie factory, make a bunch of apple pies at one time. Put them in your deep freeze, and then when somebody wants apple pie, you take one out and bake it.

You needn't let them know but what you just stepped into the kitchen and whipped out an apple pie.

Glenna Mae makes up 50 pies at a time.

I figure that there may be around $1.50 a pie in total materials. I watch the sales for the golden delicious apples, the pie shells, and the sugar I want. They're the big ticket ingredients. This brings the cost down low.

With apples plentiful right now, and with the holidays coming on, now's a good time to make up a batch of them. They'd make good Christmas gifts, too.


1 1/2 Cups peeled and thinly sliced golden delicious apples. The number of apples you'll need is owning to how big the apples are.

1 cup of sugar divided into two equal portions.

1 teaspoon of cinnamon

1/3 stick of real cow butter

1 pie shell


Cut up about 1 1/2 cups of golden delicious apples into thin slices.

Mound them up in the pie shell.

Mix 1/2 cup of sugar and 1 teaspoon of cinnamon and pour over apples.

Mix 1/2 cup of flour, 1/2 cup sugar, and 1/3 stick of real cow butter at room temperature. Mix until crumbly. Pour the crumbles over the apples in the pie shell. Cover with aluminum foil. Put the pie in a zip lock bag and place in the freezer.

You're done for now.

When you want to bake an apple pie, take it from the freezer and put aluminum foil under and around the pie and place on a cookie sheet.

Bake in a preheated 350 degree oven for about 1 hour and 20 minutes or until bubbly and brown.

When I gave this recipe to the magazine, a listener overheard it and he said, "I can do that." He said he was doing some batching and had just mastered pressure cooking dried beans. His plans for a feast were to make up an apple pie, then cook his signature pressure cooked pintos with white beans. For a main course he was fixing pintos with white beans, green tomato sweet relish, sliced sweet onions, hot corn bread with buttermilk, sweet milk, hot coffee and ice water. He plans to take an apple pie out of his freezer in time for the baking to be done as dinner was served, then wow his guests afterward with Glenna Mae Lyles' apple pie as dessert.

Eating just doesn't get any better than this.

PS-I learned something from him. He is an engineer type and he is experimenting with getting the time down on cooking beans in a pressure cooker. He said he could fix a mess of beans in the pressure cooker in 15-20 minutes. His secret is to leave the salt out until after they've cooked. He explained that the beans won't soak up the moisture if they're salted during cooking. And then, if you don't salt till later, your guests can salt to taste.

This story was posted on 1998-12-15 12:01:01
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