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"Stolen" Apple Pie Recipe: How To Make a Pie From Ingredients You have "Acquired" From the SUB

1/15/2016

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By Stephanie Brewster 
What are your options when you’re craving the goodness of a home-cooked meal but living on a college budget? Or, even worse, when you have a sweet-tooth for a homemade apple pie? As college students, we are not unfamiliar with the concept of sucking the marrow out of life and squeezing the most out of every opportunity- and it doesn’t stop when it comes to an easy to make, home-style pie. 
​

Ingredients: 
Pie Filling- 
4 “stolen-apples” from the SUB buffet line, rinsed and thinly sliced 
½ cup sugar from assorted sugar packets collected at the Coffee Mill 
1/8 teaspoon salt from your friendly neighborhood salt shaker 
1 tablespoon all-purpose flour 
½ tablespoon lemon juice 
¼ teaspoon ground cinnamon (optional- depending on the effort you want to put in to obtain it) 
Pie Crust- 
1 ¼ cups all-purpose flour 
¼ teaspoon salt 
½ cup butter, Straight Outta Compton and diced 
¼ cup water, colder than the Mill on a Monday morning 
Instructions: 
1.  Preheat the oven to 425 degrees F, that’s about 218 C or 491.5 Kelvin if you’re an engineer. Then, go Paula Dean on a 9-inch pie pan. If you do not have a glass or metal pie pan on hand, check the front desk of Centennial or Prospector Resident Hall. Butter and set aside.

​2.  
In a large bowl, mix together the sugar, salt, flour, and cinnamon- preferably with a spoon. Add in the sliced apples you’ve accumulated from the SUB and make it rain lemon juice to coat the apples. Stir all of the pie filling ingredients together, place in the fridge, and let the filling “Netflix and chill” until needed.  

3.  In a separate bowl, stir together the flour and salt. “Cut” in ½ cup of diced butter- or mix butter into the flour and salt with two butter knives if you don’t have a “cutting” tool- until the diced butter morsels are smaller than peas. Make a circular indent in the middle of the mixture, pour ¼ cup of ice-cold water here, and mix until doughy. 

4.  On a floured surface, roll dough out until about as thick as a finals paper, 1/16th to 1/8th of an inch depending on your major. Divide your dough in half. Press the first half into the Paula Dean-ed pan, spoon in chilled apple filling, and cover with the second half of the pie dough. With a fork, press the sides of the buttered pie pan to seal the dough halves together and make a few incisions in the top of the crust to allow the filling to vent.  

5.  Bake your “Stolen-Apple” Pie for 45 minutes at 425, or until the crust is more golden than a Montana sunset and the filling begins to bubble. Allow pie to cool for 2 hours, or at least put it in the fridge for a little bit. Best served chilled with ice cream “al a mode” or hot out of the oven over vanilla ice cream, for those of us who are impatient. 
It’s so easy an engineer can do it! Enjoy and happy baking! Stay posted for more college-savvy, easy, and delicious recipes!  

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Sleeplessly to Seattle: 3 Tips to Remember the Next Time You Fly

1/15/2016

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By Stephanie Brewster 

​30,000 feet up. Flying first class. Serenaded by Sinatra. I feel so fancy- and out of place. Every one of the 15 other faces in first class looks at me with inquiry. The wise and weathered faces of these classy strangers seem to ask, “What college-kid flies home via first class?” and, “Is that gentleman to her left her rich grandfather?”  
 
The friendly passenger to my left (no, not my grandfather) has many miles on his “frequent flyer card”, 25+ years of flying, he tells me. With this information, he also gives me some advice. He assures me: this is the safest way to travel. With a sigh of relief, we exchange laughs, pieces of wisdom, and flying stories. Here’s what I get from his recommendations: 
  1. Prepare.  
Have your luggage ready, ID/Driver’s License in reach, and plan out the logistics of transportation to and from the airport. Though it seems cliché, it’s true what they say: Get to the airport an hour or two before departure- unless, of course, you’re flying out of Butte. In that case, you may only need half an hour. Nevertheless, while you’re packing, don’t make the same mistake I did and lose your driver’s license a few days before your flight leaves. You need a government issued ID to board, unless you really want to be pat down by TSA. The ladies hands were warm, she was cordial about the whole ordeal, and I reminded myself that this was just part of her job- but a public pat down isn’t for everyone. 
 
  1. Breathe. 
You’ve minded your Ps and Qs, you made it through security, and you have an hour to spare. This is the part where you want to take time to scope the airport out. If you’re flying out of Salt Lake City, SeaTac, LAX, or another major airport, there are copious amounts of shops to peruse and plenty of window seats to relax and watch planes land as you wait for yours. If you’re flying out of Butte, pull up a chair- you won’t have to look far before you see someone you recognize or until you’re ready to depart. At this point, you’ll want to have your boarding pass ready and find your terminal. 
  1. Enjoy.  
Handling the flight home is a lot like surviving the zombie apocalypse, simply in the fact that the best way to cope is to enjoy the little things. If you like Mumford and Sons more than jazz, listen to Mumford (sorry Sinatra). Enjoy reading? Bring a good book on board. Don’t be afraid to accept when the older gentleman next to you offers you a package of almond shortbread cookies- but don’t take candy from strangers, unless, of course, they’re your stewardess. Most importantly, you’re going to be sitting for a few hours- you might as well look out the window and enjoy! 
My dear first time flyer, you may feel a bit like Major Tom your first time above 30,000 feet like I did: sitting in a tin can, far above the world, and like “there’s nothing you can do”- but take heart! You are not alone! If you look around most airports, you’ll notice families rushing to and from terminals, business people frazzled over the price of Starbucks at the airport, and others waiting for their plane home with perpetual “flyer’s face”*. They’re no different than you. If they can make it, and I can too, you’ll succeed with flying colors.  
Have a safe flight and, in the words of David Bowie, “may God’s love be with you.” 
 
*”flyer’s face”: The expression you make when you’re so exhausted from lack of sleep, security checks, and waiting through lines that the bags under your eyes are large enough to be checked as extra luggage. 
 

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    Stephanie Brewster, Community Editor
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