Chai Spice Apple Pie
This Chai Spice Apple Pie transforms the traditional American classic by infusing it with the warm, aromatic spices of chai – cinnamon, cardamom, ginger, and cloves – creating a dessert experience that's both familiar and excitingly new.
Equipment
- 9-inch Pie Dish
- Baking Sheet
- Pastry Cutter
- Rolling Pin
- Wire Cooling Rack
Ingredients
For the Crust
- 2½ cups all-purpose flour substitute whole wheat pastry flour for a nuttier flavor
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup unsalted butter cold and cubed (vegan butter works as a plant-based alternative)
- ¼ cup ice water up to ⅓ cup as needed
For the Chai Spice Mix
- 2 tsp ground cinnamon Ceylon cinnamon offers a more delicate flavor
- 1 tsp ground cardamom freshly ground pods provide the most aromatic experience
- ½ tsp ground ginger or 1 teaspoon freshly grated ginger for added zing
- ¼ tsp ground cloves
- ¼ tsp freshly ground black pepper
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg freshly grated if possible
For the Filling
- 8 cups apples thinly sliced (about 3 pounds or 7-8 medium apples)
- ¾ cup granulated sugar coconut sugar creates a deeper caramel note
- 3 tbsp cornstarch
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp butter cut into small pieces (optional)
For the Topping
- 1 egg beaten with 1 tablespoon water (for egg wash)
- 1 tbsp turbinado sugar
Instructions
- In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- Drizzle in ice water, 1 tablespoon at a time, and mix until the dough just comes together. Form into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
- While the dough chills, mix all the chai spice ingredients in a small bowl.
- Peel, core, and slice the apples to about ¼-inch thickness. In a large bowl, gently toss the sliced apples with sugar, cornstarch, lemon juice, vanilla, salt, and your chai spice blend until every slice is evenly coated.
- Preheat your oven to 425°F (220°C) and place a baking sheet on the lower rack.
- Roll out one disc of dough on a floured surface to a 12-inch circle. Transfer to a 9-inch pie dish, allowing the edges to hang over slightly.
- Pour in the apple filling, mounding slightly in the center, and dot with butter pieces if using.
- Roll out the second disc and either place it whole over the filling or create a lattice pattern. Trim excess dough, leaving a 1-inch overhang. Fold the edges under and crimp decoratively.
- Brush the top crust with egg wash and sprinkle with turbinado sugar.
- Place the pie on the preheated baking sheet and bake at 425°F for 20 minutes. Reduce temperature to 375°F (190°C) and continue baking for 30-35 minutes until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, shield them with foil.
- Allow your Chai Spice Apple Pie to cool on a wire rack for at least 2 hours before slicing.
Notes
The flavor of this pie actually intensifies after 24 hours as the chai spices continue to infuse the filling, making this an ideal make-ahead dessert.
For best results, use a mixture of apple varieties such as Honeycrisp, Granny Smith, and Golden Delicious for complex flavor and texture.
Store at room temperature, loosely covered with foil, for up to 2 days or refrigerate for up to 5 days. Can be frozen for up to 3 months.
Nutrition
Calories: 385kcalCarbohydrates: 56gProtein: 3gFat: 17gSaturated Fat: 10gCholesterol: 55mgSodium: 320mgFiber: 4gSugar: 28g
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