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Méthode Pop&Flow Corps & Mental

@popandflow_officiel

2 months ago

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#𝐏𝐎𝐃𝐂𝐀𝐒𝐓 - 𝐐𝐔𝐈-𝐒𝐔𝐈𝐒-𝐉𝐄 ?
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https://lnkd.in/eZ-WM2M6 (lien en bio)

𝐒𝐢 𝐜𝐞𝐬 𝐬𝐮𝐣𝐞𝐭𝐬 𝐯𝐨𝐮𝐬 𝐢𝐧𝐭𝐞́𝐫𝐞𝐬𝐬𝐞𝐧𝐭, 𝐣𝐞 𝐯𝐨𝐮𝐬 𝐢𝐧𝐯𝐢𝐭𝐞 𝐚̀ :
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🧠 @ericgilbin by method @popandflow_officiel .
Présent sur FB et Insta. 📩 contact en MP.

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Posted On: September 8th 2026, 08:03 pm

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#𝐏𝐎𝐃𝐂𝐀𝐒𝐓 - 𝐐𝐔𝐈-𝐒𝐔𝐈𝐒-𝐉𝐄 ?
🎧🎙️ 𝐂𝐡𝐫𝐨𝐧𝐢𝐪𝐮𝐞 𝐧°𝟏
https://lnkd.in/eZ-WM2M6 (lien en bio)

𝐒𝐢 𝐜𝐞𝐬 𝐬𝐮𝐣𝐞𝐭𝐬 𝐯𝐨𝐮𝐬 𝐢𝐧𝐭𝐞́𝐫𝐞𝐬𝐬𝐞𝐧𝐭, 𝐣𝐞 𝐯𝐨𝐮𝐬 𝐢𝐧𝐯𝐢𝐭𝐞 𝐚̀ :
✅ suivre cette page
✅ vous abonner pour ne manquer aucun podcast
✅ partager ces publications autour de vous si elles peuvent être utiles à d’autres.

🧠 @ericgilbin by method @popandflow_officiel .
Présent sur FB et Insta. 📩 contact en MP.

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2 months ago

discovereu___

superb can we repost? Please send us the post by DM 📥

thank you somers soccer for the best years with the best people ❤️ #bracketbusters #dreamers #krabcab

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/

Wet hair, wicked stare😈✨
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#mannatkhanna #glamaffairs #halloween

Méthode Pop&Flow Corps & Mental

@popandflow_officiel

discovereu___

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