pies

A flurry of pie making activity is shown above at Wessington Springs High School Tuesday morning as Family and Consumer Sciences teacher Charlotte Mohling led students through the annual pike baking process, making over 200 pre-ordered pies throughout the day and well into the night. Students from all grades help with the pie making fundraiser beginning the Monday before Thanksgiving. Eighth grade kids shown working in the kitchen Tuesday morning were: Harlee Heim, Carson Hainy, Austin Schimke, Quenton Walls, Kirstie Munsen, Riley Roduner, Jack Neely, Quincee Walls, Emma Gran, Astrid Estrada, Sabrina Henry, Sarah Poncelow, Lesly Estrada, Ashlyn Lawler and Braydin LaBore.

As area families sit down to enjoy their Thanksgiving meal together this Thursday, chances are they'll be savoring a pie made by Wessington Springs High School (WSHS) students, as part of a long-standing local tradition. 

This year, students, under the guidance of Family and Consumer Sciences/Technology Skills teacher Charlotte Mohling enjoyed extra working space, more microwaves  and a host of efficiencies in the kitchen as they took on their annual pie baking project for the first time in the recently renovated WSHS.

Holiday pie baking action was in full swing Tuesday morning with 230 pies sold through the annual Family, Career, and Community Leaders of America (FCCLA) pie sale. The annual pie sale is the group's biggest fundraiser and helps fund student FCCLA projects throughout the year.

But Mohling said it wasn’t always the well-oiled production it is today. “When we started doing this in the 1980s or 90s, I had each student bring two cans of pie filling,” she laughed. “Then we would make pies and have sort of a bake sale.”  

The pie baking project has evolved into a sophisticated operation that includes purchasing ingredients in bulk, taking community-wide pie pre-orders and a two-day baking bonanza  -- that much like previous years, went well into the night on Tuesday. 

This year’s pie offerings included pumpkin, cherry, blueberry, chocolate, sour cream raisin, coconut cream, pecan and apple. Pies were sold for $10 to $12 each. 

Mohling said that pies may be picked up in her room, now located on the main floor of the high school on Wednesday November 21 from 1- 3:30 p.m. 

If unable to pick up pies at that time, please contact Mohling at 539-9391.