Thanksgiving has recently received a new twist with many students engaging in the practice of Friendsgiving, an alternative holiday that allows friends to share their gratitude for one another on a day that is not consumed by family time. Sarah Seghrouchni, senior, is throwing one for herself and her friends to celebrate the holiday together, these are her tips to help.

Recipe by Chloe Sysk, junior.

For the crust:
1) In a large mixing bowl, sift together the four and salt. Mix in the sugar. Add half the margarine and shortening by about half tablespoonful’s, cutting it into the flour with your fingers or a pastry cutter, until
the flour appears pebbly. Add the remaining margarine and shortening, and cut it into the flour.

2) In a cup, mix together 4 tablespoons of the ice water with the apple cider vinegar. Drizzle the water and vinegar mixture into the fl our by the tablespoonful, gently mixing it after each addition. Knead the dough a few times, adding more water until it holds together. You may need only the 4 tablespoons, but add up to 2 more tablespoons if needed.

3) Divide the dough in two, roll each half into a ball, then press them into disks and wrap in plastic wrap.

For the filling:
1) Combine all the fi ling ingredients in a large mixing bowl, tossing with your hands to coat the apples.

2) Preheat the oven to 425 degrees Fahrenheit. Add the fi ling to the prepared pie shell. Cover with the top crust, pinch the edges together, trim the excess dough to about an inch, and crimp.

3) Mix together the cinnamon and sugar for the topping and pour the almond milk in a small cup. Brush the top of the pie with the almond milk and then sprinkle with the cinnamon sugar. Make fi ve slits in the middle of the pie to let steam escape (a steak knife works great for this).

4) Bake the pie for 25 minutes, then lower the heat and bake for 30 to 35 more minutes, slipping on a pie crust shield if your edges are getting too browned (aluminum foil works fine too). Place the pie on a cooling rack and let it cool for about half an hour before serving.