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. Laura @ Laura's Culinary Adventures says:

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

  2. Raquel @ My California Roots says:

    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. 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!

    1. Thanks for reporting back, Erin!

  4. I am assuming the cardamom is ground cardamom also?

  5. 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?

    1. 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 says:

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

  7. 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?

    1. 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. 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!

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

  9. 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!

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

  10. Sabrina @ Familynano says:

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

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

    1. Definitely!!

  13. 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?

    1. Either would be fine.

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

  15. Akriti Sharan says:

    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!

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

  16. Akriti Sharan says:

    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! 

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

  17. What other type of apple can i substitute 

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

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

  20. 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. 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!

  22. Karen M. Chapman says:

    I’m excited to make these. Thank you so much for your beautiful story. It made me cry Ina good way, I miss my grandmother and mother a lot.

  23. Cindy Canestrari says:

    Hi, just made this pie today with your buttery flaky pie crust and it was delicious!! Your pie crust was so easy to make and it comes out beautifully. I couldn’t find Piñata apples so i just used what I normally use for apple pie(Apple Crisp, Granny Smith, and Macoun). Perfect! I love how you bake the pie at 400 for first 20 minutes, then reduce temp to 375 for an additional 30/35 minutes, apples cook perfectly this way. Thanks for a great twist with the chai spices!

    1. Hi Cindy! Thank you so much for taking the time to report back about this apple pie recipe with my homemade pie crust. I’m so happy you loved it!

  24. These were fantastic! So delicious. And your pie crust, SO flaky!
    Next time I will try your caramel apple pie.

    1. Hi Lila! Thank you so much for trying my chai spice apple pie recipe!

  25. I made this for a few friends and it was a hit! I do wish I had chosen a different type of apple but Gala was all that was available to me and I didn’t find them to be very sweet. Will definitely make again!

  26. Would I be able to use a crumble topping instead of a top crust for this pie? Thanks!

    1. Yes, definitely! I suggest the topping from my apple crumble pie.

  27. Hi Sally,

    We love your pies! I’m wondering if this one could be made and frozen uncooked for Thanksgiving? If so, how would you alter the cooking time? Thank you!

    1. Thank you! Yes, the unbaked pie can be frozen then baked. No need to thaw. Bake time will be about 10 minutes longer.

  28. Can I make the filling 1 day in advance and leave in the refrigerator?

    1. Yes, absolutely! Cover tightly.

  29. I made this pie for a pie bake-off at my school, so naturally I had to do a “practice pie” the weekend before. The first time I made it I didn’t tweak any of the spices, followed the recipe to the letter. I found that it was way too “spice-y” so I bumped up the sugar to almost a full cup the second time around and it was perfect. The second time I also macerated my apple slices for 3 hours (which I also cut fairly large- true 1/4″ slices), reduced the juices and poured them back over the apples before baking. The second pie turned out perfectly, and even though I didn’t win the bake-off it got a lot of good feedback! For the record, I’m also a strictly all-butter crust maker, but I know that’s a controversial topic. Thank you for a great recipe, I think it’s also going to be making an appearance at Thanksgiving 🙂

    1. Wonderful to read! Thank you for sharing and trying my recipe.

  30. I made this pie for Thanksgiving- used a lattice too, and some pastry cut out shapes to decorate. It was RAVED over by all, and I couldn’t have been more pleased at how easy it was to make. I will say- it was a touch dry, probably due to my use of Granny Smith apples which didn’t macerate too much after mixing with the filling ingredients. Next time I’ll use sweeter apples, or won’t drain the accumulated juices. This is my new favorite pie recipe, thanks Sally!

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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