This Chai Apple Pie is a twist on classic apple pie. Itās made with tender apples, warm chai spices, and a touch of fresh orange zest. And of course, it's complete with a buttery, flaky pie crust. It's a delicious and beautiful dessert for any fall gathering.
My baking journey began at the age of 7 with an apple pie made using a store-bought pie crust (these days I make my own all-butter pie crust). To this day, I love a classic apple pie, but I also enjoy experimenting with different flavor combinations.
For this recipe, I took a traditional apple pie base and added my chai spice mix, a simple blend of cinnamon, ginger, cardamom, nutmeg, cloves, and allspice. These spices complement the sweetness of the apples without overpowering them, creating a pie that feels both familiar and a bit unexpected.
InGredient Notes
- Apples: I like using a combination of Granny Smith and Fuji apples for a balance of sweet and tart flavors. Theyāre some of my favorite apples, plus both hold their shape well during baking. Braeburn, Honeycrisp, and Jonagold are also great options.
- Cornstarch: This helps thicken the juices released by the apples as they bake. You can also substitute all-purpose flour using twice the amount of cornstarch called for. Keep in mind that the flour can give the filling a slightly more opaque appearance.
- Chai spices: I like using my own spice blend for this pie, but you can also use the individual spices (see the recipe card notes) and adjust them to your preference.
- Orange zest: I love pairing orange zest with apples and fall spices. Use a microplane to finely zest the orange, avoiding the bitter white pith underneath. If you prefer, you can omit the orange zest.
- Turbinado sugar: I add coarse sugar to the tops of my pie crusts because it adds a nice crunch and bit of sparkle to the finished pie.
Please see the recipe card below for the full ingredient list and measurements.
How to Make a Lattice Pie Crust
I love the look of a lattice crust! Itās a beautiful way to finish many pie recipes, and itās easier to make than you might think. Iāve also used this technique for my blueberry apple pie. Of course, you can also use a traditional top crust. Just cut a few slits in the dough to allow steam to escape during baking. Hereās how to make the lattice top:
Prepare the strips. Roll out your chilled pie dough on a lightly floured surface. Using a pastry wheel or sharp knife, cut it into evenly sized strips.
Start the lattice. Arrange half the strips across the filled pie. Fold back every other strip and place a new strip perpendicular to the others.
Weave the dough. Fold the strips back into place and repeat with the alternating strips, weaving them over and under until the pie is covered.
Finish the edges. Trim any excess dough, tuck the edges underneath, and crimp to seal the crust.
Pastry Chef's Tip: If the dough becomes too soft while you're assembling the lattice, refrigerate it for 10-15 minutes before continuing. Cold dough is easier to handle and helps the crust maintain its shape during baking.
My Tips for Success
- Use a glass or ceramic pie dish. I always use a ceramic pie dish, but glass is another great option because you can see how the bottom crust is browning. Ceramic dishes can take longer to heat through, so be sure to bake your pie until the crust is golden brown.
- Make extra pie dough for a fuller lattice. Sometimes I will make 1 Ā½ times the amount that the pie crust calls for because it gives me extra dough to work with. If you love crust, you can create thicker strips with minimal gaps.
- Look for a bubbling filling. Donāt rely just on the color of the crust alone to determine when your pie is done baking. I always check the filling too, especially near the center, to make sure itās bubbling. This ensures that the cornstarch has properly thickened the juices.
- Let your pie cool before slicing. This is the hardest part for me, but I always regret slicing a warm pie because the filling hasnāt set. You will get much cleaner slices with a cooled pie.
Storage
Make ahead: To get a head start, you can prepare the pie dough up to 2 days before baking and keep it wrapped in the refrigerator. I also prefer to bake pies a day before serving, especially for holidays, to give the filling plenty of time to set.
Storage: Once cooled, cover the pie and refrigerate for up to 5 days. You can enjoy chilled or warm individual slices with a scoop of vanilla ice cream!
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Chai Apple Pie
- Total Time: 4 hours + cooling
- Yield: 8-10 1x
Description
This Chai Apple Pie is a twist on classic apple pie. Itās made with tender apples, warm chai spices, and a touch of fresh orange zest. And of course, it's complete with a buttery, flaky pie crust. It's a delicious and beautiful dessert for any fall gathering.
Ingredients
Crust
- 1 recipe all-butter pie crust (makes enough for 1 bottom and 1 top crust)
Apple Filling
- 1300 g (10 cups) apples, cored, peeled, and sliced into Ā½-inch slices
- 2 tablespoons fresh lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons chai spice**
- 100 g (Ā½ cup) light brown sugar
- 50 g (Ā¼ cup) granulated sugar
- 1 teaspoon pure vanilla extract
- Zest of half an orange, optional
- Egg wash, 1 large egg plus 1 tablespoon milk
- Turbinado sugar, for sprinkling
Instructions
- Preheat the oven to 400Ā°F/204Ā°C.
For the Crust
- Prepare the all-butter crust according to recipe instructions. Roll out the bottom crust and carefully transfer it to a 9-inch pie dish. Gently press the dough into the bottom and sides without stretching it. Trim the excess dough, leaving a 1-inch overhang. Refrigerate while preparing the filling.
For the Filling
- In a large bowl, combine the sliced apples, lemon juice, cornstarch, chai spice, brown sugar, granulated sugar, vanilla, and orange zest. Gently toss until the apples are evenly coated. Transfer the filling to the chilled pie crust, spreading it into an even layer.
To Assemble
- Roll out the top pie crust into a circle about 3 inches wider than your pie dish. Using a pastry wheel or sharp knife, cut the dough into Ā¾-inch-wide strips.
- Arrange half the strips across the filled pie, leaving about Ā½ inch between each one. Fold back every other strip halfway and lay a new strip perpendicular to the others. Fold the strips back over it, then repeat with the alternating strips to create a lattice.
- Trim any excess dough, fold the edges underneath, and crimp as desired.
- In a small bowl, whisk the egg and milk. Brush the lattice with the egg wash and sprinkle with coarse sugar.
- Place the pie on a baking sheet and bake at 400Ā°F (204Ā°C) for 20 minutes. Reduce the oven temperature to 375Ā°F (190Ā°C) and bake for an additional 40 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool completely before slicing and serving.
Notes
*If you prefer a thicker lattice crust with smaller gaps between the strips, make 1 Ā½ times the pie crust recipe. Use ā of the dough for the bottom crust and ā for the lattice topping.
**If you prefer to use individual spices, you can mix 2 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cardamom, 1 teaspoon ground nutmeg, and Ā¼ teaspoon ground cloves into the filling.
Make-Ahead:Ā Ā The all-butter pie crust can be made up to 2 days in advance. You can bake this pie 1 day in advance, cool it to room temperature, cover it tightly, and refridgerate it.
- Prep Time: 3 hours (includes pie crust)
- Cook Time: 1 hour
- Category: Pies
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