Chai Apple Pie
This lush Chai-Spiced Apple Pie is piled high with sliced apples. The warm spices smell so good you’ll want to have one baking all autumn.
Servings: 8
Ingredients
- 3 lbs apples about 10, peeled, cored and sliced about ¼” thick
- 1 cup granulated sugar
- 3 tbsp all purpose flour
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cardamom
- ⅛ tsp ground cloves
- Pinch of salt
- Dough for double-crust pie (See notes for
- 1 egg beaten with 1 tsp water
- 1 tbsp coarse sugar optional
Instructions
- Toss apples with sugar, flour, lemon juice, spices and salt.
- Make pie crust bottom by rolling out half the pie dough into a 12” circle. Gently drape the dough into a 9” pie plate. Transfer apples into the bottom pie crust. Roll out the remaining dough and lay it on top of the apples. Seal and crimp the edges.
- Brush the top crust with beaten egg and sprinkle with coarse sugar, if desired. Use a sharp knife to slice a few small incisions for steam vents in the top of the pie. Transfer pie to freezer until firm.
- Meanwhile, preheat a baking sheet on the bottom rack of the oven at 500ºF for 30 minutes.
- Reduce oven temperature to 425ºF and bake the pie on top of the preheated baking sheet for 25 minute. Reduce temperature again to 350ºF and bake for 30-40 minutes more, until the filling is bubbling in the centre vents.
- *Cover the pie with aluminum foil or parchment paper if at any point during baking the crust is getting too dark.
Notes
Here's my tested-til-perfect recipe for foolproof pie crust without a food processor.
Nutrition
Calories: 405kcal | Carbohydrates: 73g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 184mg | Potassium: 239mg | Fiber: 6g | Sugar: 45g | Vitamin A: 123IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 2mg