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.
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)
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
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!