‘Tis the season for baking and this virtual ShopRite Holiday Apple Pie Baking Event has gotten me in the holiday mood! ShopRite is my go-to store for everything I need this holiday season! So, get ready folks, it’s time to make some holiday memories with ShopRite!
This is a sponsored post on behalf of ShopRite®. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
It’s time to par-tay folks! The holidays are here!
I got a special invite in my inbox a few weeks back. My good friends at ShopRite® invited me to their Virtual ShopRite Holiday Baking Event.
Let me set the stage. A special baking event in the comfort of my own kitchen, Christmas tunes softly playing in the background, my favorite cozy slippers on my feet (with no one the wiser) all happening with the fabulous ShopRite team, a chef from Little Fox Kitchen and some of my favorite fellow bloggers. And we’ll all be baking a scrumptious apple pie together. I mean really? Is there any better way to party??
If you’re a regular follower here at the BHK, you know I LOVE ShopRite. I remember shopping with my mom at our local ShopRite as a kid. And today, ShopRite has grown into the largest retailer-owned cooperative in the U.S. and the largest employer in the state of New Jersey. Their products are top-notch, as well as their selection and services. And another thing I love about ShopRite is their dedication to helping their local communities. They are a supporter of the Community Food Bank of New Jersey where they contribute hundreds of volunteer hours and donate food, services and money each year. They’re a food store and so much more.
The ingredients for today’s absolutely delicious apple pie recipe from Little Fox Kitchen are from the ShopRite® Bowl & Basket™ line, a collection of carefully crafted foods and ingredients created by the ShopRite Team, as well as from their Wholesome Pantry Organic™ line. The Wholesome Pantry™ line is a collection of foods with clean ingredients and no artificial additives or preservatives with USDA Organic certification.
The ShopRite Holiday Apple Pie Baking Event Ingredients
- all-purpose flour
- granulated sugar
- kosher salt
- unsalted butter
- ice water
- Gala apples
- vanilla extract
- ground cinnamon
- brown sugar or demerara sugar
I was especially excited to participate in this event because it’s actually been a while since I’ve made a double crust pie. The recipe from Little Fox Kitchen did not disappoint. The crust was buttery and crisp, yet tender and utterly delicious. And the filling was loaded with cinnamon and vanilla flavor. It’s amazing served warm topped with fresh whipped cream or vanilla ice cream.
I hope you make some time to pop into your local ShopRite this holiday season and check out all they have to offer! And there’s no better way to make memories than baking this phenomenal apple pie with family this holiday! Enjoy!
A Few Cook’s Notes for Apple Pie
Little Fox Kitchen mentions that you can use either Gala or Cortland Apples for this recipe. I used Gala.
Keep the butter refrigerated until your ready to use it, so it stays as cold as possible.
Keep a close eye on your pie while it’s baking. If the edges begin to brown too quickly just cover them loosely with foil.
More Holiday Pie Recipes to Enjoy
Pumpkin Chiffon Pie with Gingersnap Crust
Sweet Potato Pie with Pecan Topping
The ShopRite Apple Pie Baking EventPrint Recipe Pin Recipe
- 3 cups all-purpose flour, plus a bit extra for dusting (about 1/2 cup)
- 2 tsp. granulated sugar
- 1 tsp. kosher salt
- 1 1/2 cups (3 sticks) unsalted butter, cut into 2-inch pieces (chilled, but pliable)
- 1/2 cup ice water
- 1 Tbsp. unsalted butter, melted
- 6 Gala or Cortland apples
- 1 Tbsp. lemon juice, about half a lemon
- 2 tsp. vanilla extract
- 1 1/4 cups granulated sugar
- 2 Tbsp. cornstarch
- 1/4 tsp. salt
- 2 tsp. ground cinnamon
- 2 Tbsp. unsalted butter, cold and cut into small cubes
Egg wash and Topping
- 1 Tbsp. milk
- 1 egg
- 1 Tbsp. demerara sugar, for sprinkling on top of pre-baked pie
- Mix flour, sugar and salt in a medium bowl. Drop-in butter and toss pieces and coat with flour. Break into 12 nuggets (size of walnuts) and continue to toss.Using your fingers, scoop and lift handfuls of flour and butter chunks and toss and coat using your fingers. Lightly rub thumbs back and forth across the fingertips- breaking the large chunks of butter into smaller pieces. Continue scooping up flour and butter sweeping your thumbs across the fingertips and only in one direction from little finger to the index finger. Continue to until you have bits that ranges in sizes - from coarse cornmeal to peas to olives.Sprinkle the cold water over the mixture, and using a fork, stir and scrape flour to blend. After a few stirs, all the flour should be moistened and a rough dough forming. Gather dough with hand and shape into a ball.Divide dough into two, with one slightly bigger than the other -this is the bottom crust. Flatten each into a disc. Wrap with plastic wrap and chill for 10-15 minutes.
- Brush pie plate with melted butter. Set aside. Dust parchment paper with flour- place the larger dough on top and lightly dust with flour. Roll out to 12-inch-wide circle. Transfer and ease dough to line and fit pie plate. Trim or fold overhang. Roll other disc to about 9-10 inches. Cover the pie crust and top crust with plastic wrap and chill both for 20 minutes.
- Quarter, and then peel apples - trim the core. Slice each quarter crosswise, into 1/4-inch-thick triangles. Place apples into a large saucepan- add the lemon juice, vanilla extract, sugar, cornstarch, salt, and cinnamon, and toss to coat gently. Allow apples to sit and macerate for about 15 minutes. Then cook apples on low heat for about 6 minutes, or until juices thicken. Cool slightly. Arrange oven rack one level down below the middle. Preheat oven to 450F.
Assembling the Pie
- Remove pie plate from fridge. Spoon apple filling and fill pie plate - piling the middle portion higher than the rest. Dot with butter. Take the other remaining pie dough and place over the top of filling. Seal top and bottom crust edges by crimping.(Or use the tines of a fork, as pictured) Beat the milk and egg together for the egg wash and brush top crust. Sprinkle with demerara sugar. Using a small sharp knife, cut a couple of slits in the top crust- this is to vent steam. Set pie plate on a parchment lined cookie or baking sheet. Bake in preheated oven for 30 minutes initially (if edges are browning too quickly wrap edges with foil) Reduce heat to 375 degrees and bake for 15 minutes more. Allow to cool before cutting.
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