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Altitude Performing Arts

@altitudeperformingarts

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Posted On: July 9th 2026, 08:11 pm

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THE ELEVATE INDUSTRY DANCE INTENSIVE IS HERE. ⚡️
Ready to train above altitude?
Join us in the Colorado Rockies for a multi-day dance intensive designed for dancers who are ready to grow. Train alongside working industry professionals and choreographers, explore a variety of styles, refine your technique, expand your artistry, and gain real insight into the professional dance world.
Whether your goal is a career in dance or simply to push yourself to the next level, Elevate is built to challenge, inspire, and empower every dancer.
📍 Frisco, Colorado
🗓️ July 25 – August 5, 2026
✨ World-class faculty
✨ Professional-level training
✨ Community that inspires
✨ An experience that elevates
Registration is now open—link in bio.
Tag a dancer who needs to be here. ⬇️

Year☝️#freshieszn

@gopherwgym
#mediaday #d1athlete #gymnastics #minnesota

The California Dream is universal. It’s non-negotiable. And yes, it is undeportable.

To everyone who has been made to feel afraid: there’s a new sheriff in town, and he’s got a law degree and a union card.

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/

Now sir I know you know what you’re doing…but I have questions 🤔

#plussizeinfluencer #solotravels #travelvlogs #livingalone #womenover30

♥️ 🫂

@grandefratellotv @endemolshineitaly @mediasetinfinity

Altitude Performing Arts

@altitudeperformingarts

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