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Quarter 2

Oct. 15, 2012. Click here for Bullying Prevention Week document 1.

Quarter 1


Mixed Signals – Download this PDF, open it in iBooks and read it when you get a chance.



You will work as part of a team to make your pie! Here is the plan:

Friday, August 31, 2012
•Give recipe to students and go over what it means to make a pie.
•Divide students into two teams…each advisory will make two pies.
•If your advisory does not have supplies, there will not be any available for them to make their pies.  A suggestion would be:

  • several sets of measuring cups and spoons
  • two bowls for mixing crusts (two groups can work at a time on the two pies)
  • two bowls for putting cut apples into and tossing with ingredients
  • knives for cutting apples
  • large spoons for mixing
  • knives for cutting the pie crust dry mixture until it is the right consistency
  • 2 rolling pins
  • any other items that from the recipe you see you will need

Monday, September 3, 2012 & Tuesday, September 4, 2012
•Collect supplies and try to equip each of the two teams with all the necessary equipment (one rolling pin, one set of measuring cups, etc.
•Explain procedures for how things will go on Thursday.
•Have them think about bringing any special items or designs for the top crust. Once 22 pies are baked, they will need to know how to identify their pie!

Thursday, September 6, 2012
•Meet in the MS cafeteria after washing their hands.
•Each advisory at a different table. Sit quietly until instructed to begin.
•Two “materials” stations will be set up for kids to measure and collect flour, sugar, apples, etc.
•The kitchen will supply pie plates and all food stuffs.
•Students will have approx. 50 minutes to make the pie.
•Students are responsible for full clean-up of their table.
•Students will take home their own equipment to be washed at home.
•Students may bring extra items (colored sugar, M&Ms(check for allergies of students), etc.) to decorate the top, or they can just cut a unique design on the top crust.

Friday, September 7, 2012
•At lunchtime, students will eat their pies in the Board Conference Room at 12:10.
•Teacher judges will award certain prizes.
•Teachers will help dish out pies and ice cream.
•Kids should help clean up their own dishes.



2 c. flour, heaped
Pinch of salt
1/2 to 2/3 c. oil
Milk to make one full cup (with oil)

Stir quickly; roll between wax paper. Makes 1 crust.


1/3 cup granulated white sugar
1/3 cup firmly packed brown sugar
2 Tablespoons flour
1 teaspoon ground cinnamon
5 ½ to 6 cups tart apples, pared, cored and thinly sliced
2 Tablespoons butter or margarine

Combine sugar, brown sugar, flour and cinnamon in a large mixing bowl, pressing out any lumps. Add sliced apples and toss well to mix. Fill pastry shell with mixture. Put butter in small pieces around on top.

Cover pie with another crust, which has been rolled out. Seal and flute the edges and be sure there are air holes or slits in the top crust.



•Measure accurately. Too much flour makes a pie crust tough, too much shortening makes it greasy and crumbly, and too much water makes the crust tough and soggy.
•Pastry should be spread or rolled out evenly, to a thickness of about three millimeters.
•Put flour on the table and the rolling pin before rolling out the crust so it does not stick. In order to transfer rolled out crust to the pie plate, fold it in half and then in fourths to pick up. Place on pie plate and unfold carefully, adjusting placement to fit the pan.
•To retain a pie’s shape during baking, hook the fluted edge over the side of the plate all the way around, or press each flute firmly against the rim of the pan.
•For a prettier double crust pie, brush the unbaked top with milk, water, or melted margarine or butter, then sprinkle lightly with sugar. Or brush the unbaked top lightly with milk and skip the sugar.

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