“When Mike was in New Zealand they would find all kinds of ways to sell pies, a hole in the wall store or under the stairs or little coffee shops in Australia, they’d set up anywhere… it’s more traditional, it fits the food we make.” Like the pies themselves, a format Mike Noakes adapted from his time living down under. It was in this period where the ‘Pie Hole’, a new walk-thru window model for Humble Pie’s King Street location, was designed to emphasize efficiency and safety for employees and customers alike. Single Match Tickets now available □ get yours: #TogetherWeWander #TogetherWeAreHome /syu0scujP9Īs the Wanderers time away from home continued in Winnipeg to start 2021 after spending the duration of last season in Prince Edward Island, foot traffic back in Halifax slowly started to increase and the demand for home delivery ‘waned’ in the words of MacLean. ![]() “But when we were no longer able to operate the way we’d been doing it for the previous five-plus years before the pandemic hit… we looked at it more like a delivery service.”Īfter 19 months, we can all get back together again ⚽️□ “Whether it’s football in the traditional sense in the UK or rugby in New Zealand and Australia, it’s a big thing.” “When we initially connected with the Wanderers, it was a really good fit because there’s a lot of history between pies and sport,” said MacLean. For Shauna MacLean and fellow Humble Pie owners Mike and Denis Noakes, the sudden closures and demand to adapt stretched far beyond the stadium. The two would quickly cross paths once HFX came to town as steak & cheese pies among other varying flavours became a fan favourite at the Wanderers Grounds during the inaugural season before the pandemic prevented supporters from enjoying a pitchside pastry in 2020. In their case, it was savoury pies not professional soccer that the city lacked in. Humble Pie - based out of Dartmouth and founded in 2014 - came to fruition much as the Wanderers did five years later. One could be forgiven for assuming the previous sentence is about HFX Wanderers FC but in this instance, it describes a different ‘kitchen’. Store, covered, in the refrigerator for 3 days.A locally-owned passion project born of a void in the Halifax region. Remove it from the oven, and cool for 15 to 30 minutes before cutting into wedges. Spritz the crust with water and sprinkle with sparkling white sugar, if desired.īake the pie in a preheated 425☏ oven for about 35 minutes, or until the filling is bubbling and the edges of the crust are brown. Mound the sugared fruit in the center of the crust, leaving about a 3 1/2" margin of bare crust all the way around.įold the crust up over the fruit, pinching or pleating as you go, leaving 5" or so of fruit exposed in the center. To assemble the pie: Roll the crust into a 13" to 14" round, and transfer it to a pizza pan or baking sheet. If they're dry (like blueberries), run them under water first this makes it easier to combine them thoroughly with the sugar/thickener mixture. ![]() If the berries are frozen, don't thaw them. To make the filling: Toss the berries and peaches with the sugar and enhancer or flour.
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