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. Jessica @ Citrus Blossom Bliss says:

    Mmm, third pie is the charm! They all look fabulous and magnificent in their own way. I know nobody has extra space for more kitchen gadgets in their cabinets, but I cannot speak highly enough of this apple peeler/corer/slicer gadget I have. It does all 3 at the same time (and in seconds)–pretty much perfect for apple pie season!

  2. Bernice @ Doughverload says:

    I love a good chai latte in the autumn – can’t imagine how incredible it would taste in an appel pie!

  3. Heather (Delicious Not Gorgeous) says:

    i love chai, but find it a bit potent on its own; adding apples seems like the perfect way to temper the intensity! and your top crust looks perfectly golden!

  4. U r a pie wizard. 
    I have a ?… I know you put a shield on after 20 min, but that only protects the crust.
     When I made ur cherry pie in the summer my surface of the pie for a lil overdone. I don’t have a shield so I can use foil. But should I cover the whole thing after 20 min?
    I do want to make this.   Thx

  5. Apple pie is a favorite! I love that you add cardamom in it; have to try it 🙂

  6. Wow, how fun to add chai to apple pie! I like that much better than green chilies or cheddar cheese…I must admit those two have always confused me 😉 I think I’d make a streusel topping instead of double-crust…maybe even with chai in the mix!

  7. Lynn @ Fresh April Flours says:

    Bahhhh, CHAI SPICES are my favorite! I love making already fall-y things even more fall-y with chai spices! I, too, always have my go-to pie crust on hand in the freezer. You never know when you might need some! In fact, I’m waiting for some to chill right now as I’m making pecan pie tarts for the first time ever. WOOHOOOO, it’s basically Christmas in my kitchen today!

  8. This looks awesome! I will have to try it out. How do you avoid the “gap” in your apple pies? I always have a sizeable gap between my crust and the apples when I make any apple pie. It comes out of the oven looking fine but then the apples seem to rest and the gap is there. It’s just not nearly as pretty.

    1. Lindsey, easy fix. Always cut those steam vents in the top crust. Also try cutting your apples into smaller pieces and you can try pre-cooking the filling a bit in a baking pan. This all helps.

  9. Andrea @ Cooking with a Wallflower says:

    Oh my god! This apple pie looks soo absolutely gorgeous. And chai spices! I would never have thought to use chai spices to add to apple pie. My mouth is watering just at the thought of it and it’s 6:30 in the morning here. Happy Halloween!

  10. Beautiful!! I made apple pie last weekend… might have to make another today! 😀
    Just out of curiosity, since you are usually all about the brown sugar, why do you opt for only granulated in your apple pies?

    1. No rhyme or reason besides that granulated is what my grandma always used!

  11. Hi, Sally! If I can’t find piñata apples, what other kind of apples would you recommend? Any sweet variety? I can’t wait to make this! New dessert for thanksgiving!

    1. Any kind you prefer, actually! Fuji is also great.

  12. This will be an apple pie I have to try! My favourite pie is a tie between blueberry & apple… I can’t choose, I love them both! My apple pie recipe is quite similar to yours without the chai spices, so it’ll be an easy transition (we’ve made the exact same apple pie recipe in my family for 45 years!) 

  13. Azzah aldrees says:

    hello sally 
    in my place black pepar would never used in sweety recipes ever as much as l know 
    but trusting your recipes and making tens of them l ll give it a tray  thaaaaanx 

  14. Dani Mendocha | Styled Variety says:

    My sister is obsessed with apple pie, so I’ve been trying to find a good recipe to bake for her. Your desserts work perfect for me every time, so I will be making this soon! 🙂

    Dani | www.styledvariety.com

  15. Jess @ Sweetest Menu says:

    This pie is pure perfection Sally! I love chai spices! What a brilliant idea to combine two of the best things in the world. Pinned!

  16. This looks to-die-for Sally! 
    I’m honestly searching our fridge for apples right now.
    Your photography is just stunning and really brings out all the delicious colours in the apple pie. 
    This pie looks like a winner 😉

    1. Thanks so much Payton!

  17. Ramona @ The Merchant Baker says:

    Perfect combo! Love chai, love apples, love pie! I agree, pie crust shouldn’t be a scary thing.  It really takes almost no time to put together (following all the tips, of course) and having them frozen ahead like you do makes for a quick, yet impressive dessert.  This pie looks won-der-ful!

  18. I usually don’t comment on recipe posts before I make the actual recipe so that other people would have a chance to see actual feedback BUT this looks freaking fantastic. It looks incredibly decadent and I NEED it to be Thanksgiving so I can have a decent excuse to make this. Thank you for existing.

    1. Hope you try it Michelle, thanks!

  19. Apple pie with tai chi? I mean, CHAI TEA spices? 🙂 sounds like a recipe for delight to me. 

  20. Kathy @ Beyond the Chicken Coop says:

    Mmmmmmm….loving this already!  That crust does look sensational!  

  21. I tried Chai at Starbucks one time a long time ago, but thought it tasted like dirty water??? I just remember being disgusted. I should probably give it another chance since everyone raves about it!

  22. ^^^^^^^^^^^^^
    You can never get enough of chipotle! 🙂

    I’ve always been terrified of homemade pie crust, but this sounds so good that I might even give it a try!

  23. All. I can say is WANT NOW, MUST HAVE now! Ah yummy in my tummy. Thanks oh so Much! Love you, have made many of your treats with total success! 

  24. Amy @ Thoroughly Nourished Life says:

    This sounds like my ultimate apple pie Sally! I love chai spices in everything and this pie sounds out of this world amazing to me! The only garnish it needs is a big ole scoop of vanilla (or cinnamon) ice cream! Get in my face!!!

    1. Ahhh yes. How incredible would this be with cinnamon ice cream!

  25. Oh wow. Chai (along with hot cocoa) is my go-to hot drink, and this sounds absolutely amazing! My soon-to-be mother-in-law (whoa, hyphen overload) put me in charge of desserts for Thanksgiving this year, and this is sure to make an appearance!

    As for Halloween, I was working at a haunted hayride, so my costume at the bar that night was “Haunt employee who didn’t feel like taking off her zombie makeup.” 

    1. Sounds like a good enough Halloween costume to me!

  26. Amy @ Amy's Healthy Baking says:

    I nearly dropped my computer when I saw your recipe title — chai spices?? In apple pie?? Ohmygosh, that’s brilliant Sally! My mom would be all over this… She drinks a chai latte every single morning. No joke. If she’s going on travel, she always scopes out the nearest Starbucks and tucks an emergency packet of instant chai in her purse. (And chocolate too. But anyway…) Your trip to Washington looked like so much fun when I saw your pictures on Instagram! I bet these apples brought back lots of fun memories!

  27. Since I’m trying to drink less coffee, a big steamy chai tea latte is my morning companion. I love the smell of it, I think the spice combination is perfect for cold autumn mornings. I love the idea behind this pie. It sounds delicious, definitely something I have to make!

  28. So theoretically… If we wanted to combine the filling of this pie with the streusel top of the Apple Crumble Pie… would you recommend that and just replace step 5 with making the crumble topping? Do you think the flavors wouldn’t mix well or would it be too delicious?

    1. The flavors will be wonderful together, Rachel! Just delicious. Here is that apple crumble pie recipe.

  29. Looks like we’re on the same page – baked apples and chai spices!! Seriously perfect for fall 🙂 Love your blog, it has been so helpful to me while starting out my own blog and given me many helpful tips on getting started! It is so neat to see others with a passion for food become so successful, thank you for sharing your blogging wisdom!!.. and of course delicious recipes! 

    1. Thanks Carrie!

  30. Hi Sally, I just wanted to double check, (I am confused) do I put a protector around *only* the edges after 20 min, or the whole surface? I am only asking because I made a pie in the summer and the topping got a bit overdone.

    thx so much in advance

    1. You can also tent a piece of foil loosely over the top of the whole pie if everything is browning too quickly. And/or lower the oven rack.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally