Homemade Apple Pie with Chai Spices

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 (trust me, again). 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 this 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. Lattice the pie crust top. You can watch me do this in my video tutorial below.
  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.

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:

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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
  • 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


  1. This is a delicious apple pie! Soooo good. Great basic recipe with a nice flavor addition and easy explained instructions.

  2. This is a good recipe, but I use my own crust recipe. The only thing I can add is that it takes way longer than 50 minutes to cook. Fruit pies need to bubble in the middle to be done, and it took me 80 minutes to get there. Just an FYI….

  3. Awesome recipe! I tried it over the weekend and I made a few mistakes (like not leaving it to cool and serving it right away) but I will definitely be making it again. How do you decide when to use flour vs cornstarch as a pie filling thickener? Does it make a difference?

    1. I’m so glad you enjoyed it! Either one can work as a thickener but I usually reach for flour as I already have it out and it’s one less ingredient we need! 🙂

  4. Help! I made the pie, following the directions to a T, except I used Liberty apples. I made a lattice top crust using your butter crust recipe. I cooked the pie for 20 minutes at 400, then 40 minutes at 375. However, my apples were too firm – practically raw – and the bottom crust was undercooked. What did I do wrong?

    1. Hi Ro! I don’t think I’ve ever baked a pie with Liberty apples before. But if the apples didn’t cook, they were likely sliced too thick.

  5. Hey Sally, excellent recipe! I have made his pie 3 times in the last two weeks, and I will be making it again this weekend! I plan to bring it with me to a cabin getaway, and I want it to be as fresh as possible when I serve it. Would it work to freeze it after assembling with the raw dough + filling and then throw it in the oven (and if so should the egg wash go on before freezing or after?)? Or would you recommend baking it and then freezing it? Thanks!

    1. Hi Teo! For the freshest taste, I recommend assembling and freezing the unbaked pie. No need to thaw before baking. Apply the egg wash right before baking. Bake time will be slightly longer since the pie will be frozen.

      1. Thank you!

      2. Is there an internal temperature to aim for with this method?

  6. I made this using your all butter pie crust recipe and I think it’s seriously the best apple pie I’ve ever had! And the easiest pie I’ve ever made, followed the recipe except I used King Arthur Flour’s pie enhancer instead of the flour and used a little less sugar. I love the warm chai spices and with vanilla ice cream, it’s perfection! Even my younger son, who’s not a fan of apple pie, loved it!

  7. I made this for the first time and tried using a pre-made pie crust to save time. I know it’s not as good! Anyhow, the pre-made crust was slightly smaller than this recipe calls for so I didn’t end up using all of the filling (I’m thinking of making an apple crisp with the leftover filling). Seemed like I had too much filling but the settling of the pie after cooling makes me think I should have piled it all on! I I’ll definitely try this again. Love the chai spices!

  8. Bryn Soderlund says:

    I can’t find Pinata apples anywhere! Any other apples that would be a good substitute that one could find at their local grocery store?

    1. Hi Bryn! Other apples I love for apple pie: Granny Smith (use a few Granny Smiths and a few of a sweeter variety, listed next), Honeycrisp, Fuji, Pink Lady, and Jazz.

  9. I cut this in half and used granny smiths (what I had on hand) to make a filling for dessert empanadas. It was HEAVEN. I cannot stop eating them.

  10. Everyone I made this pie for says it’s the best Apple pie ever. I’m making it again this weekend for the Fourth of July.

  11. Julia McLittle says:

    Hi Sally! I am a teenage girl making a pie for my family this thanksgiving. I accidentally put the egg and milk into the apples and not on the crust. If I was to serve it to my elderly family members would it be a complete and utter disaster?

    1. Hi Julia, I’m glad to help. Since it’s only a little bit of extra liquid, the pie may be ok if it’s cooked long enough. I wouldn’t call it a disaster at all though– should still be delicious and edible. If it’s not too late or too much trouble, you may want to re-make it. (If you want it perfect!)

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