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Pie Production 2010
Posted Nov 17, 2010
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Pie production at Summerlea started in the 1990's with Rev. Dean Moffat
as a men's social event, taking place one Saturday in the fall
from 5 AM until early evening. Since then it has grown under the direction of Marion Golden
to a multi-day production process, as summarized below for 2010: August 31 (hot!): Marion, Undeg, Bonnie and Janet made 14 batches of pastry and rolled 210 bottoms for small meat pies. September 1: Marion, Nancy, Undeg, Janet, Bonnie and Mary made 16 more batches of pastry and 626 small bottoms, for a total of 836. September 8: The same ladies rolled 384 more small bottoms for a total of 1220. Would have made more but ran out of small aluminum plates, so made 295 large bottoms. September 13: The same ladies rolled 560 more large bottoms. September 16: The same ladies rolled 120 small bottoms for a total of 1340 to make 335 boxes of four small meat pies, plus 74 large bottoms for a total of 939 large bottoms for apple and meat pies. September 26: Tom Pavlasek brought in the labels for the apple and meat pie boxes. September 30: 300 pounds of meat were delivered and cooked by some men. 668 small meat pies (168 boxes of four) were filled and put in the freezers. The unused meat was refrigerated over night. October 1: Rolled more tops and used the remaining meat to fill more pies, 1212 small pies (303 boxes) from 300 pounds of meat. Have 104 small bottoms left, so will get 90 more pounds of meat to fill them. October 12: The ladies of the UCW Serendipity group folded all the apple pie boxes and most of the meat pie boxes. October 14: 90 pounds of meat was received, cooked by Brian, Richard and Dave, and put in the refrigerator overnight. October 15: Rolled pastry and filled meat pies from 7:30 to 11:30 AM for a total of 1424 (356 boxes) of small meat pies and 51 large pies, using up all the meat cooked yesterday. October 20: Peeled and sliced 8 bushels of apples, put them in the refrigerator overnight. October 21: Rolled pastry and filled with apples for a total of 225 apple pies at 20 ounces per pie. October 27: Received 230 pounds of meat, cooked most of it and put it in the refrigerator overnight. October 28: Cooked more meat and filled 265 large meat pies. October 29: Rolled more pastry and put together 264 meat pies. October 30 (5 AM): Cooked 150 pounds of meat and made 152 meat pies. Total production: 1316 small meat pies (329 boxes) 713 large meat pies 225 apple pies The photos below show some of the folks at work, but the pastry-making process is not recorded. More details of the production process are available on this site at the following pages: Pastry making Apple pies Meat pies |
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Dave Pryce and Brian Maklan mix meat and spices before cooking for 3 hours. |
| Bonnie McLeod, Mary Guynan and Sheila Hébert tackle a mountain of pastry. |
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1, 2: Brian checks the weight of each pie, while Undeg & Marion add tops. 3: Marion & Undeg on weight control 4: David Pryce filling large meat pies. |
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Coffe break brought a cake in celebration of the Guynans' 50th anniversary (& Mary's birthday). Mary blew out the candle. |
Apple Pie Production Thursday & Friday, October 20 & 21.
| Pastry rolling never seems to end. Janet and Helen roll for apple pies. |
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Apple preparation includes peeling and coring in the kitchen, with final cleanup by many folks in St. Andrew's hall, but the snap shooter was busy peeling so no photos of that part of the action. The filled pies line the tables, and every pie is checked for weight before the lid goes on. |
Meat Pie Production Thursday & Friday, October 28 & 29.
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Richard Hébert and Dave Pryce cook meat in the kitchen. The last batch is put in trays for refrigeration until Friday morning. |
| More pastry to roll. This time it's Undeg, Marion, Mary, Sheila and Bonnie. |
| Now it's Barb and Helen. |
| Pie shells at the ready and being filled. |
| Marion & Undeg check the weight of each pie. |
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Marion on the pie crimper & Guynans boxing. They snuggled a bit in honour of their 50th wedding anniversary. |
Saturday, October 30 - 5AM 'til noon
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In the kitchen, Rev. Scott had his introduction to Summerlea social activities, along with David Pryce, John Osborne and, later, Sinclair Harris. |
| Janet Smart & Jane Percy (enjoying it!) rolling pastry. |
| Marion arranges pie shells for filling, with Undeg, Jane, Janet, Barb & Sinclair. |
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Marion and Undeg on weight control. Helen & John filling boxes & Jane Percy piercing pies, Ruth Heim checking. |
Many thanks to all who participated, in particular Marion, Undeg, Mary, Bonnie, Janet et al, who seemed to be there every day that production was under way. |