Please help Ss. John and Paul Parish with this fundraising adventure. No experience necessary! Join us in the St. Francis Hall kitchen to prepare pies for the upcoming Thanksgiving holiday. Pie making dates are October 28, November 3 and 4. Sign up in the gathering space the weekends of October 11-12 and 18-19.

Donations are welcome! You can help by donating any of the following supplies:

1. Salted Butter
2. Unsalted Butter
3. KIng Arthur All-Purpose Flour  - 
   5 lb bags 
4. Crisco - 3 lb canisters
5. Light Brown Sugar - 2 lb bags

For donations sign up in the gathering space the weekends of October 11-12 and 18-19. Drop off donations by October 22  in the Founders Hall kitchen. (Put butter in the refrigerator.) Please do not bring donations in before October 19, as there is an event scheduled in Founders Hall October 18! Make sure to mark items "pie sale." Monetary donations are also welcome. Thank you for your generosity!

Monetary donations are also welcome and can be dropped off in the parish office, or given to the volunteers at the Pie Table in the gathering space the weekends of October 10/12-13 and 10/19-20. Donations can also be given through Venmo by scanning the QR code, below.

Baking a Frozen Fruit Pie (do not thaw pie before baking)

Preheat oven to 425 degrees.

Place pie on cookie sheet lined with foil to keep oven clean. Wrap foil around the edge of the crust to keep from overbrowning.

Bake for 25 minutes.

Reduce oven temperature to 375, bake an additional 45-55 minuters until crust is golden brown and filling is bubbly.

Remove foil from the crust edges the last 15 minutes so the edges can brown.