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Mais um Grupo de Improviso (MUGI)

@ciamugi

2 years ago

Co Creator:

euxexeu

wellingtonmesmo

carcelomortez

iagomarquis

Essa Turma do Fundão tá bagunçando até na hora de tirar as fotos de classe!!

Estamos trabalhando a todo vapor, e em breve anunciaremos muitas novidades por aqui.
Fica de olhooo 👀

📷: @carvlau

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24

Posted On: February 11th 2025, 12:09 am

Tagged Users:

@johamnunes

@iagomarquis

@euxexeu

@wellingtonmesmo

wellingtonmesmo

@carcelomortez

Essa Turma do Fundão tá bagunçando até na hora de tirar as fotos de classe!!

Estamos trabalhando a todo vapor, e em breve anunciaremos muitas novidades por aqui.
Fica de olhooo 👀

📷: @carvlau

Comments (24)

marifranzui

2 years ago

marifranzui

Ansiosa pelas novidades, amei a foto!!!!

rcassiamacedo

2 years ago

rcassiamacedo

Obaaaaaaa

gustavorosmaninho

2 years ago

gustavorosmaninho

os maiores!

cla_winchester

2 years ago

cla_winchester

Que foto maneira!!!

anacarolina.ssm

2 years ago

anacarolina.ssm

Que grupo, meus amigos, que grupo!!!! 💕

gabriellasierra

2 years ago

gabriellasierra

Que turma 😍

leandrocarrer

2 years ago

leandrocarrer

lindos

naty_horvath

2 years ago

naty_horvath

ok, ficarei de olho! Não tirarei mais ele do meu rosto

iagomarquis

2 years ago

iagomarquis

Volta às aulas com estilo!! Esse ano simplesmente PROMETE 🔥🔥

euxexeu

2 years ago

euxexeu

👀❤️🐮

carvlau

2 years ago

carvlau

🫶🏻🫶🏻🫶🏻

carcelomortez

2 years ago

carcelomortez

Eu AMO essa foto! @carvlau precisa no clique. Não tem jeito. MUGI vem com tudo rapaziada vamboraaa!

More posts

Run champs! Mile 6 coming through Brooklyn! Checking in!

For everyone who’s ever said, “Will one apple pie be enough?” 🍎🥧🤪🤪

Day 4 of 6 in our 11th annual Sally’s Pie Week is an older recipe for Apple Slab Pie with new photos and clearer, more helpful instructions. #sallyspieweek

Comment SEND and we’ll dm you the recipe with extra notes, storage, make-ahead and freezing tips, plus 50+ pie recipes from all 10 years of Sally’s Pie Week 🍏

Crust
-4 cups (500g) all-purpose flour
-1 1/2 tsp salt
-1 tsp sugar
-1 3/4 cups (396g) unsalted butter, very cold and cubed
-3/4 cup (180g/ml) ice water
-egg wash (1 egg with 1 tbsp milk)

Filling
-10 cups (1200g) peeled, chopped apples
-2/3 cup (133g) granulated sugar
-1/4 cup (31g) all-purpose flour
-2 Tbsp lemon juice
-1 tsp vanilla
-1 1/2 tsp cinnamon
-1/4 tsp cloves
-1/4 tsp nutmeg

1. Crust: In a large bowl, whisk the flour, sugar, and salt. Cut the butter into the mixture with a pastry cutter until it resembles coarse meal. Drizzle in the cold water 1 Tbsp at a time; stir after every Tbsp added until the dough begins to come together in large clumps. Transfer the dough to a floured surface. With floured hands, gently bring the dough together into a ball. Divide the dough in half; flatten each half into a 1-inch-thick disc. Wrap discs tightly. Refrigerate for at least 2 hours.

2. Preheat oven to 375°F (190°C).

3. In a large bowl, stir together the filling ingredients.

4. On a lightly floured work surface, roll the 1st disc of dough out into a 13x18-inch rectangle. Place the dough into a 10x15-inch jelly roll pan; there will be overhang on the sides. (See Notes for half sheet pan.)

5. Spread in the filling. Place the pan in the refrigerator while you roll out the top crust.

6. Roll the 2nd disc out into a 13x18-inch rectangle. Drape over the filling. Fold the bottom crust’s overhang up and over the edges. Seal them shut with your fingers and flute or crimp the edges. Brush the top and edges of the crust with egg wash. Cut vents.

7. Bake 40–45 minutes, until the crust is golden brown and you can see the filling bubbling through the vents. Cool 2-3 hours.

8. Whisk icing together. Drizzle on top.

https://sallysbakingaddiction.com/apple-slab-pie-maple-icing/

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