Once again Summerlea's stalwart pie-makers gathered on Thursday afternoon, Friday and Saturday (starting
at 5AM), October 30 and 31 and November 1, 2008 to make tourtières, using pastry made July 4th
(see Pastry Making 2008), plus some pastry made in the meanwhile.|
In addition to the three production days, a number of afternoons and evenings were spent by Marion, Undeg, Mary, Bonnieand Janet making pastry and small pie shells.
A new implement to press dough into large pie shells was received the day before tourtière manufacture began, and the quick learning curve allowed it to be used throughout the production process to make the bottoms. Tops were made by rolling pastry the old fashioned way. A crimper is provided with the implement and was used to crimp the pies uniformly.
Total tourtière production was 1499 pies, including 804 small pies packaged four per box and 695 full-size pies. Previously 143 apple pies had been produced, for a total 2008 pie production of 1642 pies, in 1039 boxes.
Below are some photos of the proceedings.
Rev. Howard Clark, Rolf Smart
and David Pryce stirring meat.
Clean the mold.
Place a pasty ball in the pie plate.
Cover with Saran wrap.
Et voilà! A pie shell.
while checking the weight to ensure that all (804!) weigh the same.
Mary Guynan, Peter Maklan,
Janet Smart, Lewis Guynan
Windows open &
fans to cool the meat
make light work?
filling & weighing.
Bonnie McLeod weighing.
Thursday's last batch of meat.
but arrived mid-morning Saturday to check out those who had started at 5 AM.
operated by Mary Guynan with Ina Hall preparing the pastry balls.
Dale Krujelskis, and Ian & Nancy Mark.
but with full-size tourtières, Janet Smart inspecting.
and Mary Guynan kept her supplied with tourtières to crimp.
the boxed tourtières to freezers.
Brian Maklan washes tables.
Greg Legault helps carry the big stainless steel table back into the kitchen.
And the crew is finished and ready to leave, all set to forget the "tortures" for another year.