chai apple pie

Warm and sweet homemade apple pie with a little something extra: flavored with your favorite chai spices!

Homemade Apple Pie with Chai Spices

Buttery Flaky Pie Crust or All Butter Pie Crust

6–8 medium apples, cored, peeled,

Tablespoons (30 milliliters) lemon juice

(31 grams) all-purpose flour

cinnamon

cardamom

nutmeg

ginger

black pepper

(100 grams) granulated sugar

vanilla extract

Tablespoon (14 grams) cold unsalted butter,

egg,

sugar

The crust

Prepare my pie crust recipe through step 5.

Make the filling after the dough has chilled

 In a large bowl using a rubber spatula or wooden spoon, stir the apples, lemon juice, flour, all of the spices, sugar, and vanilla extract together until thoroughly combined. Set filling aside as the oven preheats; this time allows the apples to begin letting off their juice.

Roll out the chilled pie dough

On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and discard some of the leftover juices in the bottom of the bowl. Dot the pieces of butter on top of the filling.

Finish assembling

 Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Carefully lay the dough over the filling. Use a small paring knife to trim off excess dough from the sides. Cut slits in the top to form steam vents. Crimp the edges to seal.

Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with coarse sugar. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30–35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.

Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.

I wanted to love this pie, the crust is amazing, but the chai spices were TOO MUCH. way way way too much. I recommend using the crust to make a regular apple pie or seriously halving the spices. I might make it again using a fourth of the spices. and i love spicy chai, so that’s not issue.

Thank you Sally for this amazing recipe.  You have cured my fear of pies -yours is tender, buttery and flaky as promised !! However i had a slight problem -  Although the pastry came together, after i rolled it out, it tore when i tried to lift it over to the dish.  Had to do a lot of patching! Was it because : not enough water or not enough kneading ?  My lattices also kept breaking…. Any advice for me please ?  Blessed Easter to you.

My family absolutely loved this recipe, and the warm spices really add so much wonderful depth of flavor &amp; flare to the traditional apple pie. One question though, my apples still had a little crunch to them which I was not expecting. Is it intended to maintain that firmer texture?  I used Granny Smith bc that’s what we had on hand. Would that make a difference?

Made this exactly as written. AMAZING! The spices are perfect!

https://www.youtube.com/watch?v=hivHnWre28Q

Learn how to create a stunning lattice pie crust with this easy video tutorial and my tips and tricks for pie dough success. Latticing pie dough is much easier than it looks!

Get the full recipe: https://sallysbakingaddiction.com/lattice-pie-crust/

• Ask your recipe question or leave a review over on the recipe page.

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• More of Sally's baking recipes: https://sallysbakingaddiction.com/

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The most viewed chai apple pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Apple Pie with Chai Spices

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