Homemade Apple Pie with Chai Spices

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

Spiced chai flavors really turn my homemade apple pie recipe up a notch. This is one of the best apple pies I've ever made!

Happy Halloween! Are you dressing up? What are you being? I don’t have time to make dessert for my friends’ party tonight, which is scary enough. A night of PURE TERROR ahead.

Today I’m sharing the 4th recipe this week. Bagels, more bagels, and snack bars graced my blog earlier this week. There’s just so much fall goodness to share lately! But right now I’m about to show you the BEST apple pie on the planet. And that says quite a lot considering an apple pie like this exists. Salted caramel, you run through my veins. But let’s put that all aside because today, I’m turning the dial up even more. Say it with me…





It’s spiced. It’s sweet. It’s satisfying. One bite, big or small, is almost always followed up with “oh my gahhhh this is the best apple pie I’ve ever eaten!” and so what if it was me saying that every time.

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

Today’s homemade apple pie with chai spices marks the third apple pie recipe I’m sharing on my blog. You can never have too much of a good thing! Except Chipotle. You can definitely have too much Chipot… I’m just going to stop right there. 

First, there was the salted caramel phenominan previously mentioned. That apple pie has been my go-to for two and a half years. There has been a reader at almost every single book tour stop so far who has commented on their love for that salted caramel apple pie. There’s no denying its perfection. Then I made a streusel-loaded apple crumble pie which proves sky-high crumbles are a smart way to go. And today? It’s all about the sweet, chai spiced apples.

Before I get to the pie, let me talk about the apples for a sec. Because you can’t have a really really good apple pie without really really good apples.

I was inspired to make a new apple pie recipe after a box of Piñata apples showed up at my doorstep from the folks at Stemilt Growers. Remember my friends there? Way out in Wenatchee, WA? I visited their orchards this past summer and must have been talking about how much I love apple pie (so embarrassing) because they shipped me a giant box of their premium Piñata apples. Have you ever had a Piñata apple before? Ok so first… they’re supremely sweet. We’re talking candy-style sweet. CANDY! Second, they’re sooo crunchy. Oh my gosh, and all the juiciness. Perfect.

Piñata Apples

So let’s make pie.

After I ate a billion Piñata apples with peanut butter smeared on each slice—who wouldn’t do that– I made today’s pie. I love baking with chai spices and warm gooey apple pie seemed like the spices finest destiny. We’re talking cinnamon, cardamom, ginger, and a little black pepper (trust me, again). So much brilliant spicy flavor hiding under this golden brown crust!

Speaking of. Hopefully you’ve tried my homemade pie crust recipe by now. Fingers crossed! It’s my favorite; a recipe passed down in the family. It’s the one and only pie crust recipe I ever use. If you’re short on time or even a little intimidated to try pie crust from scratch (don’t be!), store-bought definitely works. But if you take the extra time to make homemade crust from scratch, you’ll be rewarded with what some of my readers call the best pie crust ever.

Here are some step-by-step photos. Snap happy Sally, like usual.

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

Pile those apples high into the crust! ↓ ↓

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

A brush of egg wash gives your crust that beautiful sheen.

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

Slits to allow steam from the hot filling to escape.

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

Looks pretty easy, right? Well it is. Homemade apple pie is one of my favorite desserts not only to enjoy, but to make as well. The finished pie always looks and tastes like there is so much grueling prep involved when in reality– there really isn’t! The trickiest part, if I can even call it that, is peeling and slicing the apples. But grab a fellow apple pie lover and you’ll be done in no time.

The crust will also take you a minute, but I keep homemade pie crust in the freezer. With the holidays rapidly approaching– I’ve already seen Christmas decor in stores, eww– make a couple batches of my pie crust dough now to save you some time and sanity later. Freezing instructions noted below, of course. Likewise, the filling itself can be made in advance too. I got ya covered today.

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

You’re going to love the unique addition of beloved chai flavor to this apple pie filling. It’s unlike any other apple pie I’ve ever had before, which puts it at the top of my list. Does it really get any more fall than this??

Third pie’s a charm. BOO!

Homemade Apple Pie with Chai Spices

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


  • Homemade Pie Crust
  • 5-6 Piñata apples, cored, peeled, and sliced into 1/2-inch slices1 (approx 8-10 cups total)
  • 2 Tablespoons (30ml) lemon juice
  • 1/4 cup (31g) all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon fresh ground black pepper
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 Tablespoon (14g) cold unsalted butter, cut into small cubes
  • 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for sprinkling


  1. The crust: Prepare my pie crust recipe through step 5.
  2. 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.
  3. Preheat oven to 400°F (204°C).
  4. 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 9x2 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.
  5. 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.
  6. 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.
  7. 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.
  8. Make ahead tip/Freezing: This the best dessert to make ahead of time! To make 1 day in advance-- after it cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen up to 3 months, thaw overnight in the refrigerator before using.

Recipe Notes:

  1. Slice your apples a uniform thickness. You don't want some solid apples and some thin, mushy apples.

Adapted from Apple Crumble Pie

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Besides today’s chai spice apple pie– you have to have to have to try my apple dessert pizza! It’s loaded with caramel cream cheese frosting, caramel drizzle, and toasted walnuts. Omg.

Apple Dessert Pizza with Caramel Cream Cheese Frosting!

Oooooh and these soul-warming frosted chai spice snickerdoodles.

Sally's Baking Addiction Frosted Chai Spice Cookies

This post is sponsored by the folks at Stemilt Growers. All opinions are completely my own. Thanks for working with me, Stemilt!

Spiced chai flavors really turn my homemade apple pie recipe up a notch. This is one of the best apple pies I've ever made!
Spiced chai flavors really turn my homemade apple pie recipe up a notch. This is one of the best apple pies I've ever made!



  1. Laura @ Laura's Culinary Adventures on November 6, 2015 at 7:52 am

    Yum! Apple pies are probably my favorite pie, and this one looks great!

  2. Raquel @ My California Roots on November 7, 2015 at 5:44 pm

    This look so good, Sally! A chai spiced pie is definitely something I never thought of, but it sounds AMAZING. Although, I’m pretty sure salted caramel apple pie would still have my heart, but I’ll have to give this one a go and see how it compares 🙂

  3. Erin on November 8, 2015 at 8:38 pm

    OMG, this pie is AMAZING! I keep going to the kitchen for another bite. No plate required, just a fork! Great recipe! It is my families new favorite!

    • Sally on November 8, 2015 at 9:12 pm

      Thanks for reporting back, Erin!

  4. Reena on November 12, 2015 at 6:28 pm

    I am assuming the cardamom is ground cardamom also?

    • Sally on November 13, 2015 at 7:11 am


  5. Flor Le on November 17, 2015 at 5:30 pm

    Hi Sally!

    You are totally my go to for sweets.  =) I was wondering could I use this pie filling with your rustic tart crust and make it a fall rustic tart?  Would the time for cooking be the same I wonder?

    • Sally on November 18, 2015 at 10:31 am

      IT will be much too much filling for the rustic tart. You may even be able to make two tarts from this filling! The bake time should be the same.

  6. Erin @ The Spiffy Cookie on November 20, 2015 at 10:36 am

    OMG you are brilliant. Chia spices in apple pie? This has to be amazing.

  7. Fatmata on November 24, 2015 at 2:13 am

    Hi Sally! I absolutely love ALL of your recipes. Quick question- you say to bake 30-35 minutes after the 20 minutes. How do you know when it’s ready or if you need to leave it in for the extra 5 minutes?

    • Sally on November 24, 2015 at 7:04 am

      Fatmata, you can stick a toothpick through the top crust or the vent and if it comes out clean (or mostly clean) the filling is done.

  8. Lenna on March 24, 2016 at 1:46 pm

    Hey Sally – would you recommend adjusting the baking time at all if I made the top crust a lattice instead? Looking forward to making an Easter Apple Pie!

    • Sally on March 25, 2016 at 7:47 am

      No need to adjust the time for this pie if using a lattice style crust. Easter apple pie– i love it. 🙂

  9. Claire on August 6, 2016 at 9:39 am

    Hi Sally, 
    I just want to thank you for having such an amazing recipe for making pie crust! I’ve used it on 4 separate occasions and each time the crust has turned out perfectly flaky and buttery. I just made this pie yesterday  because my grandma brought me some apples from her tree and it was delicious. My dad even said it was one of the best pies he’s ever tasted!

    • Sally on August 8, 2016 at 8:09 pm

      I’m so happy to hear that! Thanks Claire!

  10. Sabrina @ Familynano on November 2, 2016 at 5:37 pm

    I love the spices in these – I bet they are delicious! Pinned!!. Thank Sally

  11. Bridget on November 17, 2016 at 10:42 pm

    Hi Sally! Quick question about the cardamom – should I buy in the bod and grind myself (and if so, what’s the best method) or is it ok to buy the ground version from the store?  I read online that preground cardamom is much less flavorful, so want to make sure I’m using the correct version.

    Thanks!! I think this will be a hit at Friendsgiving

  12. Amber on November 21, 2016 at 3:03 pm

    Hi Sally! Would I be able to substitute the white sugar for light brown?

    • Sally on November 21, 2016 at 3:10 pm


  13. Daryl on November 23, 2016 at 12:24 pm

    Quick question: for making the day before, you said to cover tightly, I’m assuming with plastic wrap? Or could I just put it in a cake carrier I have?

    • Sally on November 23, 2016 at 5:01 pm

      Either would be fine.

  14. Noon on January 4, 2017 at 11:49 am

    Wow, this looks so yummy. Thank you for the recipe. I love the apple pie 🙂

  15. Akriti Sharan on March 13, 2017 at 4:06 am

    What is the baking time if you pre-cook the apples? Anddd how do you pre-cook the apples? I can’t find my grandmother’s recipe but I remember she would always precook the apples. Thanks!

    • Sally on March 13, 2017 at 10:11 am

      I don’t suggest pre-cooking the apples for this recipe.

  16. Akriti Sharan on March 24, 2017 at 12:02 am

    Just made this apple pie last night and it was a hit. Used an all butter pie crust since I couldn’t find shortening and it was flaky and buttery and so delicious! Will definitely make this one again! 

    • Sally on March 27, 2017 at 12:59 pm

      LOVE the flavor of this pie and totally works on an all butter crust! Glad you liked it!

  17. Beena on June 2, 2017 at 12:14 am

    What other type of apple can i substitute 

  18. Kayla on October 6, 2017 at 10:28 pm

    Mmm I just made a chai apple pie similar to this but imstead of mixing my chai blend I used chai tea latte mix. I also added some to the coarse sugar I sprinkled on top for extra chai flavor. Sooo yummy!

  19. Valerie on October 13, 2017 at 5:42 pm

    Hi Sally! Will this recipe taste just as good with a more tart apple?

    • Sally on October 14, 2017 at 8:32 am

      Absolutely. It just won’t be quite as sweet. (Though still plenty sweet, I assure you.)

  20. Tracey on November 22, 2017 at 3:38 pm

    I made this as per the recipe, and though I liked it it was a bit too spicy for some of the eaters, next time I am going to try halfing the cardamom. I wonder if the reason is that I ground my own cardamom, maybe it was more potent.

  21. Jill on December 12, 2017 at 1:15 am

    This is the first pie I ever made–I tried it for an office holiday party this weekend, and it turned out wonderfully! It feels awesome to be able to make a pie fully from scratch. Thank you for the wonderfully detailed instructions, Sally!



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