We spent the day preparing pies for our fundraiser coming up this Friday evening. We received pie pans, pie boxes, flour and sugar as a donation from Bakeworld, lard as a donation from Sobeys, and vinegar and eggs as a donation from other members.
So many rescued apples from our own fruit picks, as well as rhubarb, currants and saskatoons found their way into pie filling.
Three of us took over the kitchen at the Steinbach Family Resource Centre to tackle this project.We started off by cutting up the fruit and making and chilling the dough in big batches.
It took us a while to find our pie-making groove, until we settled into a rhythm of rolling out the crusts, mixing and doling out the filling, and fluting them shut.
Some combinations we created... Apple cinnamon, apple and currant, apple and saskatoon, apple and rhubarb, rhubarb, rhubarb and currant, rhubarb and saskatoon, and pumpkin. So many varieties, so little stomach space.
Here we go... 50 pies in six and a half hours. So satisfying!