Culture

How to make 160 apple pies on a September Friday

With apples donated by Thompson’s Orchard and proceeding assembly-line fashion, a crack team of volunteers peeled, cored, and sliced their way through bushels of macs, and rolled, shaped, filled, and […]

With apples donated by Thompson’s Orchard and proceeding assembly-line fashion, a crack team of volunteers peeled, cored, and sliced their way through bushels of macs, and rolled, shaped, filled, and crimped crusts on Friday, September 27 for the Historical Society’s annual fall fundraiser pie sale. 

Crew chief and lead baker Avis Ford lighted the vestry oven at 6 a.m. on Friday, but preparations began well before that, with pastry dough made in advance from scratch—eight pies’ worth per bag—and pre-measured seasonings and sugar for the pie filling. The work concluded well after dark, some 160 pies later.     

Michelle Dwinell of Intervale Road puts the finishing touch on another crust
Avis Ford of Intervale Road transfers baked pies from oven to cart to cooling racks