Chai-Spiced Apple Pie Recipe

Inspired by the classic Indian tea, this easy fall apple pie is rich with fragrant chai spices.

Recipe by: Monique Polanco of Peaches 2 Peaches

Product Featured: Precision Self-Sharpening 15-Piece Cutlery Set

INGREDIENTS

Filling:

• 5-6 apples, peeled, cored, and sliced
• 1 cup granulated sugar
• 1 tsp lemon juice
• 1 tsp cinnamon
• 2 tsp chai spice
• 2 tsp vanilla
• 2 tbsp butter
• 2 tbsp flour

Chai Spice:

• 1 tsp ground cardamom
• 1 tsp ground allspice
• 1 tsp ground nutmeg
• 2 tsp ground cinnamon
• 1 tsp ground cloves
• 3 tsp ground ginger
• 1/2 tsp black pepper
• 1/2 tsp coriander

Pie Dough:

• 3 1/4 cups flour
• 2 1/2 sticks butter, cubed and frozen
• 1/2 cup vegetable shortening
• 1 1/2 tsp salt
• 9-11 tbsp ice water

Egg Wash:

• 1 egg
• 1 tsp water

INSTRUCTIONS

Chai Spice:

1. Combine all the spices in a bowl and mix with a spoon. Store in a small jar covered with a lid until ready to use.

Filling:

1. Add the filling ingredients to a large bowl. Mix well and set aside.

Pie:

1. In a food processor, combine the flour, butter, shortening, and salt. Pour in water and process until dough just comes together. Take 1/3 of the dough, shape into a disk, wrap it in plastic wrap, and place into the refrigerator until ready to use.
2. Divide the remaining dough in half. Roll out one half thinly and place in the bottom of a pie dish. Cut off excess dough. Spoon filling into the dish. Roll out the second half and cut into 6 to 7 even strips. Set excess dough aside. Place strips on top of the apple filling. Fold back every second strip of pastry onto itself, a bit more than halfway across the pie.
3. Take the third piece of dough out of the refrigerator, roll out, and cut it into even strips. Weave this set of strips into the first by placing a strip of pastry perpendicular to the remaining strips on the pie. Unfold the folded strips of pastry across the perpendicular strip of pastry. Next, fold back the other strips of pastry. Place another strip of pastry perpendicular to the original strips of pastry. Repeat this pattern with the remaining strips of pastry. Cut off the excess pie dough around the pie dish. Set aside.
4. Preheat oven to 350 degrees F.
5. Make an egg wash by whisking together the egg and water. Gather all remaining excess dough, roll it out and, with fall leaf cutting cutters or plungers, cut out leaves and place them around the sides of the pie on top of the lattice. Use the egg wash to “glue” them down. Use remaining egg wash and brush it all over the top of the pie.
6. Bake in the oven for 1 hour to 1 and 15 minutes. Cool on a wire rack.