|Upper right: Toll House Cookie Pie & lower right: Coconut Pie|
I was in charge of organizing the pie portion of a fundraiser for my Stafford PEO group. I had ordered plastic containers for individual pieces of pie, but I felt like I needed to make a pie and experiment with how best to cut it to fit in the containers.
Randy was a big fan of the experimentation. The pies I made later in the week were carted out the kitchen door to our PEO Potatoes and Pie fundraiser at the First Friday event at the Nora Larabee Memorial Library in Stafford. PEO was raising money for our local scholarship, given each year to a senior girl at Stafford High School. It was also a way for our PEO members to get involved in a fun community event. Community service is always a good thing!
The containers worked well, though we also used a piece of tape to make sure the lids stayed close. I used under-the-bed plastic storage containers to display the pies and make them easier to transport from the church kitchen (where we cut each pie into eight pieces) and the library, where we served. This was the only photo I took all evening (not very impressive, but I guess I was busy). The photo just shows a portion of the pies. I stacked them two high in two long containers, and I labeled each pie piece so customers could easily identify them.
Though I made a Coconut Pie and a Toll House Cookie Pie for the actual event, this Streusel-Topped Peach Blueberry Pie was a hit at our house, and it will go in the recipe files for another time. For my experiment, I wanted a crumb-topped pie since my pie crust recipe makes three crusts, and I needed two for later in the week. And it used two fruits that are abundant this time of year. Bonus!
If you give it a try, let me know what you think!