This post may contain affiliate links. Please read my disclosure policy.

Warm and sweet homemade apple pie with chai spices. Chai spices include cinnamon, cardamom, ginger, and nutmeg. Each spice gives this apple pie a BIG something extra!

slice of chai spice apple pie on a pie server

I’m about to show you the best homemade apple pie on the planet. And that says quite a lot considering salted caramel apple pie exists. Say it with me…





It’s spiced, sweet, and satisfying. One bite, big or small, is almost always followed up with “this is the best apple pie I’ve ever eaten!”

chai spice apple pie with a lattice pie crust

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 (it makes the best pumpkin pie, trust me). So much brilliant spicy flavor hiding under this golden brown crust.

apple pie filling in pie crust
lattice pie crust dough ready to bake

How to Make Homemade Apple Pie with Chai Spices

  1. Start with homemade pie crust. Choose between my flaky buttery pie crust or my all butter pie crust. What’s the difference you ask? See my recipe note in the all butter pie crust recipe. I used all butter pie crust in these photos.
  2. Make the apple pie filling with delicious chai spices, a little flour to thicken, vanilla extract for extra flavor, sugar to sweeten, a small squeeze of lemon to brighten the flavor, and of course– apples!
  3. Prepare the lattice pie crust top. You can watch me do this in my video tutorial below. A lattice-topped pie is classic and how I like to decorate blueberry pie, peach pie, and cherry pie, too.
  4. Bake!
chai spice apple pie in a glass pie dish
chai spice apple pie with a slice on a pie server

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 urge you to keep homemade pie crust in the freezer. With the holidays rapidly approaching, make a couple batches of pie crust dough NOW to save you some time (and sanity!) later.

If you’re looking for more pie inspiration, here are all of our favorite Thanksgiving pies.

slice of chai spice apple pie on a plate

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.

Video Tutorial: Latticing Pie Crust

More Chai Spice Desserts:

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
slice of chai spice apple pie on a pie server

Homemade Apple Pie with Chai Spices

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 55 minutes
  • Total Time: 7 hours
  • Yield: one 9-inch pie 1x
  • Category: Pie
  • Method: Baking
  • Cuisine: American


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


  • Buttery Flaky Pie Crust or All Butter Pie Crust
  • 56 Piñata apples, cored, peeled, and sliced into 1/2-inch slices* (approx 810 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 pure 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 9×2 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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Apples: Slice your apples a uniform thickness. You don’t want some solid apples and some thin, mushy apples.
  3. Adapted from Apple Crumble Pie.

Keywords: chai apple pie, apple pie

Reader Questions and Reviews

  1. We grow amazing pie apples, so I used those this fall to try this version with the chai spices. My first one we found, for our tastes, just a little too much lemon flavour, which possibly overshadowed the spices we were eager to taste. It was delicious, however for (Canadian) thanksgiving, I halved the lemon juice, and just slightly increased the spices. Bingo! Truly an amazing apple pie our family were wowing over! I love the addition of vanilla, a subtle but wonderful addition for such great flavor! I do use an even hotter oven for the first 15 minutes, then turn it down so it is all done in right around an hour. And I prefer not to discard any precious juices, but I can see why you recommend that since you like your apples less soft. A person can play with that depending if they like a bit of crunch / firmness, or notsomuch (and depending on the type of apples used). I loved this pie so much I’m using up the rest of my apples this weekend to make and freeze two more! Thank you Sally!

  2. Hi, not sure if I missed this after carefully reading notes and entire recipe, but what part of the oven is best for baking apple pie? Bottom I would assume… And also is it better to grease the pie dish before placing dough inside? I cannot wait to make this. Apples and chai spices…Yum it’s everything autumn in a pie! Thank you.

    1. Hi Melanie! Lower part of the oven, such as the rack just below the center rack, is ideal however the center rack works just fine for pies too. No need to grease the pie dish before placing the dough in it– enough fat in the dough to prevent sticking.

  3. I wanted to love this pie, the crust is amazing, but the chai spices were TOO MUCH. way way way too much. I recommend using the crust to make a regular apple pie or seriously halving the spices. I might make it again using a fourth of the spices. and i love spicy chai, so that’s not issue.

  4. Great recipe! My husband said this was the best testing apple pie I’ve made and I’ve made many pies. I left out the cardamom since I didn’t have any and used all of the juice. It was delicious.

  5. Thank you Sally for this amazing recipe. You have cured my fear of pies -yours is tender, buttery and flaky as promised !! However i had a slight problem – Although the pastry came together, after i rolled it out, it tore when i tried to lift it over to the dish. Had to do a lot of patching! Was it because : not enough water or not enough kneading ? My lattices also kept breaking…. Any advice for me please ? Blessed Easter to you.

    1. Happy to help! Try to roll the dough out a little thicker. It may be tearing at the edges because it’s rolled out too thin. If it’s tearing because the butter in the dough is melting, pat more flour on top of it and be sure to flour your work surface to prevent sticking. If it’s tearing because it seems too dry, moisten your fingertips with water to dab onto the dough. (It might be thirsty!)

      1. Thank you Trina ! I’ll definitely try with your advice !

  6. My family absolutely loved this recipe, and the warm spices really add so much wonderful depth of flavor & flare to the traditional apple pie. One question though, my apples still had a little crunch to them which I was not expecting. Is it intended to maintain that firmer texture? I used Granny Smith bc that’s what we had on hand. Would that make a difference?

    1. Hi Dora, they should maintain their shape and still be a bit firm but also tender, not still crispy like a raw apple. Granny Smiths usually bake well, so my best guess is that you could try slicing them a little thinner next time. Glad you loved the flavor of the pie!

Leave a Review!

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.