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225 50 Av, Lachine, Québec, H8T2T7, Canada. 514-634-2651
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Pie Making 2005
Posted Nov 1, 2005
Apple Pies October 13, 14
Tourtières October 27-29
Apple Pies Oct 13, 14
The 2005 apple pie making activities took place Thursday afternoon and evening and Friday morning, October 13 and 14. Apples were peeled and mixed with flavouring Thursday afternoon. Thursday evening pastry was made and rolled and about 100 apple pies assembled. Friday morning (starting at 7 AM!) more pastry was rolled and pies assembled. By noon all 12 bushels of apples had been made into 367 apple pies and stored in freezers.

Below are a few photos of the activities. Most participants played multiple roles, doing whatever needed doing at the time.

Many participants avoided the camera, including
Isabelle Bertolloti (two weeks from delivering her baby), Howard Harvey, Susan and Michelle McKenzie, Barbara Moffat, Carolyn Legault, Dale Romagosa, Louise Emanuel, Edna Lee, Ruth Heim, Bev Gill, Joan McCauley, Mary Oulton, Pearl Sargent, some of whom assembled boxes the previous Tuesday.

Tom Pavlasek (Lois hidden), Rolf Smart and Lewis Guynan
operated apple peeler / corers in the kitchen.
Brian Maklan did likewise in St. Andrew's Hall.
Marion Golden kept things humming, and transported peeled apples to the hall for finishing.
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In St. Andrew's Hall the apples were finish peeled, trimmed and cut by
1 - Peter Maklan, Jeanne Moore and Nancy Bourne
2 - Audrey Kent and Jane Percy - Howard Clark and Marion Golden inspecting.
3 - Betty Godin and Lois Pavlasek (ready to leave).
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More apple finishers
1 - Sarah McCall, Marg Lynn
2 - Agnes Cameron, Kay Charlton, Mary Guynan.
3 - Nancy Harvey, Kathy Williams, Helen McDowell.
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The finished apples were weighed and mixed with flavouring by
Undeg Edwards with encouragement from Dorothy Crozier
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Thursday evening pie production got under way with 14 pre-weighed shortening mounds (12 shown).
Undeg Edwards (not shown) weighed flour and ingredients and
Marion Golden operated the big mix-master with some help (or hindrance) from Bill Lynn.
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Thursday evening and Friday morning the pastry was rolled out by (among others)
Rolf & Janet Smart, Undeg Edwards, Mary Guynan.
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Filling pies and wetting the pastry for topping were
1 - Marg Lynn
2 - Marion Golden
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Adding tops, crimping and venting were
1, 2 - Jane Percy
3 - Tracy Wood
4 - Sheila Hébert & Helen McDowell
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Boxing pies and putting them in freezers were
1 - Bonnie Macleod
2, 3 - Lewis Guynan
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Tourtières Oct 27-29
The 2005 tourtière production took place Thursday afternoon and evening, Friday and Saturday October 27 - 29.

Below are a few photos of the activities taken mostly on Saturday. Many participants played multiple roles, doing whatever needed doing at the time.

Many participants avoided the camera, including
Andrew Golden, Jeff Golden, Barend Biesheuvel, Ruth Heim, Sarah Cassidy, Gregory Legault, and others whom I have forgotten.

Friday was devoted to making small tourtières, four per box. Each of these takes as much time to make as a full-size one, so there was some jubilation as the final (304th) small tourtière came off the line. Marion Golden, Mary Guynan and Undeg Edwards smile for the camera while their trusty pastry mixer stands patiently by.
Tourtière Production 2005

Besides pastry making, a time-consuming task in the kitchen is stirring the meat to mix it and keep it from sticking. A number of folks had their turn on the paddles, but we caught Richard Hébert and Zig Krujelskis on camera.
Tourtière Production 2005 Tourtière Production 2005

Rolling the pastry into pie shells and tops is a daunting task when you see just one of the many mounds of pastry that were rolled. Some of the Saturday rollers were Janet Smart, Joan McCauley, Kate Smart and Rolf Smart.
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The camera missed the pie filling operation, but once the shells have been filled and cooled, lids are put on and the pies are trimmed and crimped. Here we see Marion Golden, Marg Lynn, Undeg Edwards and David Pryce hard at work.
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The finished pies are boxed and loaded into freezers, both in the church and at some people's homes. Here Lewis Guynan boxes pies and loads them on a cart, while Marion Golden and Richard Legault discuss the logistics of how many pies there remain to store.
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Quality assurance is of the practical type, as the workers pause for a lunch of newly produced tourtières, with apple pies made a couple of weeks ago for dessert.
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So once again the freezers are filled with 367 apple pies,
900 tourtières and 304 small tourtières (4 per box)
ready to be bought and eaten by the hungry hordes.
Our thanks to the folks who worked long hours to produce these delicious treats.
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