Warm and sweet homemade apple pie with a little something extra– flavored with your favorite chai spices!
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.
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.
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.
Pile those apples high into the crust! ↓ ↓
A brush of egg wash gives your crust that beautiful sheen.
Slits to allow steam from the hot filling to escape.
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.
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
- The crust: Prepare my pie crust recipe through step 5.
- 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.
- Preheat oven to 400°F (204°C).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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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.
Oooooh and these soul-warming frosted chai spice snickerdoodles.
This post is sponsored by the folks at Stemilt Growers. All opinions are completely my own. Thanks for working with me, Stemilt!