The ShopRite Apple Pie Baking Event

Overhead photo of an apple pie with a blue apron off to the side

5 from 2 votes

'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!

Course: Dessert

Keyword: apples, double crust pie, pie

Servings: servings

Calories: 763kcal

Author: MaryAnn Dwyer

Ingredients

Pie Crust

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

Filling

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

Instructions

Pie Crust

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.

Filling

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.

Notes

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.

Nutrition