This chai spiced apple pie is a perfect starter to kick off fall baking season. This classic apple pie is made from scratch and laced with aromatic chai spices. Chai spices are made up of cinnamon, nutmeg, ginger, allspice, cardamom, and cloves. This apple pie is perfect for weekend fall baking and surely deserves a spot on your Thanksgiving dessert line up!
When it comes to fall baking I don’t let the season slip by without making a couple of apple pies.
If I’m being brutally honest, I grew up on a lot of frozen Eggo waffles and hamburger helper as a kid. My mom wasn’t the most ‘creative’ cook but if there was one thing that she had perfected, it was an apple pie. There isn’t any other dessert that brings me more nostalgia than her homemade apple pie. It’s one of those ‘desserts’ that has never had a real recipe but year after year continues to make its way onto our holiday tables.
Today I’m taking my mom’s classic method and giving it a flavor facelift with a warm blend of chai spices! Be sure to bookmark this recipe for the season!
What is the best apple for pie?
The key to choosing the best apples for apple pie is to choose a dryer apple. By choosing a dryer apple you will keep your apple pie from getting soupy on you, who wants that?! You can always add moisture into the pie with citrus juice but an overly moist apple-like, McIntosh apples, will leave you with a mess.
My go-to apples are usually granny smith’s, Honeycrisp’s or pink lady apples.
No matter what apple I go with, large or small, I always break out my GoodCook apple pie slicer to get all my apples cut up in record time. It’s elevated, oversized handles give me all the confidence to slipe each apple with just one quick push.
Chai Spice Apple Pie Ingredients:
- Homemade pie dough (see recipe below)
- Orange & lemon zest and juice
- Chai spices! Cinnamon, ginger, nutmeg, cloves, allspice, and cardamom
How to make Chai Spice Apple Pie
Prepare a batch pie dough recipe (see below) and be sure to let the pie dough chill for at least two hours before rolling out your pie dough.
In a large bowl mix together apple slices, chai spices, citrus juice & zest, salt, and flour until well combined. Let fruit macerate while rolling out pie dough.
On a well-floured surface roll the pie dough out until ⅛ inch thick. Wrap your pie dough around the rolling pin and transfer into a GoodCook pie pan. The unglazed bottom will ensure an evenly golden-brown crust with every bite.
Pile your apples into the pie dough and top with a lattice or remaining pie disk. Crimp edges together and brush with egg/milk mixture for a shiny, golden crust.
Bake at 350 degrees for 55-60 minutes or until golden brown and bubbly. Serve with vanilla ice cream.
Tips for Making the Best Apple Pie
- Be sure your butter is ice cold when preparing pie dough. This will help bind your dough together easily and will keep the batch from getting too sticky.
- Pie dough can be prepared and frozen up to a few weeks ahead of time. Thaw out in the refrigerator or countertop for 1-2 hours before using
- Use a rolling pin to roll pie dough onto and transfer into the pie dish
- Save yourself a TON of time and use a GoodCook apple slicer for slicing your apples with or without the peel.
- Depending on the size of your apples, about 6-8 apples (roughly 2 lbs) make up an apple pie
- A pizza cutter or a sharp knife are the best tools for cutting pie dough for a lattice
- Brush your top pie crust generously with egg wash for a perfectly golden-brown crust
Discover more favorite recipes from The College Housewife:
- Zucchini Noodles with Quick Turkey Marinara
- Grilled Pineapple Chicken Skewers
- Avocado Corn & Tomato Salad
Chai Spiced Apple Pie
For pie crust
- 1 Cup of unsalted butter (2 Sticks)
- 2 1/2 Cups of all purpose flour (more for surface dusting)
- 1 Tablespoon of sugar
- 1/2 Teaspoon of salt
- 1/4 Cup of iced water
For crust topping:
- 1 Egg
- 1 Tablespoon of milk
- 4 pounds of honeycrisp & granny smith apples
- 1 lemon zested
- 1 orange zested
- 1 tablespoon of squeezed lemon juice
- 1 tablespoon of squeezed orange juice
- 1/2 cup of sugar
- 1 teaspoon of salt
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon of cardamom
- 1/4 cup of flour
In a large bowl combine flour, sugar, and salt. Cube butter into small cubes. With a pastry blender, blend butter and flour until crumbles form. Slowly add in your ice water a little add a time, incorporating with your pastry blender after each pour. The dough can vary consistency because of climate (if you live in a dry climate you may need a little more water or less in a moist climate). Form into two disk shapes, wrap in plastic wrap and refrigerate for at least two hours.
Bring the dough to room temp and roll the out on a well-floured surface. The dough may seem tough to roll out but apply pressure. Roll your 9-inch dough around your rolling pin and roll over your pie dish. Set into the fridge until the filling is ready.
Preheat oven to 350 degrees
Cut and peel apple into slices and mix with sugar, cinnamon, juice, zest, nutmeg, allspice, salt, and flour. Allow apples to macerate for 10-15 minutes to release their juice. Pour into uncooked pie shell. Roll out your other dough disk and design the top of the pie with crust design of your choice.
Whisk egg and milk mixture and brush with a pastry brush over pie crust.
Bake at a 350 degree Fahrenheit oven for 50-60 minutes until the fruit is bubbling and your crust is golden brown.