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Summerlea Pie Making 2003 - Friday
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Friday morning Kathy Worsnip and Rolf Smart arrived by 6 AM to mix meat for the meat pies. The pots were on the stoves by 7 AM and were then stirred continuously while pastry was rolled in Fellowship Hall. Some of the burners seemed slow, taking several hours to reach the boil, so production took longer than anticipated, but some 300+ meat pies were made and in freezers before supper time. During the four days, pies were transferred from the freezers in the church to other freezers in the area by Richard and Gregory Legault. They also picked up the meat Thursday and Friday evenings. Unfortunately we missed the opportunities to catch them hard at work on camera. |
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Stirring the pots.
1. Darryl Macdonald could not resist the temptation to do a little pot stirring with Dave Pryce.
2. Rhodes Oulton on paddle.
3. Bill Lynn, paddles and pots.
Howard Clark also had a turn, but traded in his paddle for a rolling pin.
Pastry Preparation
1. Undeg Edwards and Marion Golden weighing out the lard.
2. Shortening Sculptures!
They Rolled and they Rolled!
1. Joan McCauley making single-serving pie shells - four at one roll!
2. Howard Clark ministering to the pastry.
3. Rolf Smart - at it since the wee small hours this morning.
Meat Pie Assembly
1. Dave Pryce first stirred then filled pie shells.
2. Tom Pavlasek putting pies into the freezer.
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