The First Presbyterian Church conducts a fund-raiser where we make homemade pies  

in November to benefit the Montreat Worship and Music Conference.  The apple, cherry, pumpkin, pecan, mincemeat, chocolate cream and key lime pies are handmade and frozen raw, and oven ready.  When the time is near, a month or two before, you will find an order form in the Bugle, the pew racks and on the website.  We can use just about all the help we can get so please join us for any or all of our pie production days:  most Fridays and Saturdays from 9-noonish for the 6 or so weeks leading up to “Pie Day” which is the last Sunday before Thanksgiving.  Check the sign-up sheet for exact dates by the choir room.  Don’t worry, we can train you!  Skills are perfected and community is built over pie dough in the First Presbyterian Church kitchen! 




Pumpkin Pie (Frozen Raw)

Keep frozen until ready to bake.   Place frozen pie on heavy cookie sheet. 

Bake 400 degrees for 65 to 75 minutes.  Pumpkin pie is done when a knife inserted 1” from the edge and comes out clean.  Cool 2 hours.

Cherry Pie, Apple Pie, Mincemeat Pie (Frozen Raw)

Cut slits into the top of the crust for venting.  Place frozen pie on heavy cookie sheet 

Bake 400 degrees 50 to 60 minutes until crust is golden brown.

Pecan Pie  (Frozen fully cooked)

This pie maybe cooked Frozen or thawed.

To Thaw:  Thaw at room temperature for 3 to 3.5 hours

               In refrigerator overnight

Baking directions: 350 degrees    

Frozen Pecan Pie: Bake 15 to 20 minutes and let stand for 5 minutes     

Thawed in Refrigerator overnight: Bake 12 to 15 minutes and let stand 5 minutes

Thawed at  Room Temperature: Bake 10 to 12 minutes and let stand 5 minutes

Cutie Pies: These pies should be cooked at the same temperature for a little less time than Sweetie Pies.