Sweet Spiced Chai Apple Pie

The Best Version of Apple Pie EVER!

Not even kidding. This is the best 🍏 apple 🍎 pie we have ever tasted, and we have had a few! There’s something about these spices that takes the flavor to another level.

And the pie crust we prefer is incredibly buttery and flaky. If you don’t feel like making crust from scratch, no problem, just use refrigerated unbaked dough from the grocery store.

1 cups fresh apple cider

2 spiced chai tea bags

2 lbs. apples (we used a mix of Pink Lady, Granny Smith, Honeycrisp, & Gala)

1/2 cup firmly packed light brown sugar

4 tablespoons lemon

1/4 teaspoon ground cardamom

1 tablespoon ground cinnamon

1/4 teaspoon ground cloves

1 teaspoon ground ginger

1/4 teaspoon ground black pepper

1/4 teaspoon kosher salt

1/2 cup brown sugar

1 tablespoon bourbon maple syrup

2 tablespoons unsalted butter

3 teaspoons vanilla extract

1 tablespoon cornstarch

1 large egg, lightly beaten

2 pie crusts (refrigerated unbaked pie crust works, too!)

Steep tea in warm cider. Remove tea bags after 10-15 minutes.

Melt butter in a large saucepan. Add apples, brown sugar, spices (cardamom, cinnamon, cloves, ginger, salt, and pepper), syrup, and vanilla. Stir in chai/cider mix. Bring to a boil, then reduce heat to medium. Cook uncovered until apples are tender, stirring occasionally, for 30 minutes.

Transfer 1/4 cup of the liquid to a small bowl. Add cornstarch and whisk until dissolved and smooth, then add back to the pan. Continue cooking over medium heat until the mixture thickens. Stir often, for about five minutes. Pour into a bowl and let cool, approximately 1 hour.

Preheat oven to 425 degrees Fahrenheit. Add lightly floured pie crust to a 9-inch pie plate. Trim dough one inch beyond the pie plate edge. Pour filling into crust.

Roll the remaining crust into a 12-inch circle. Cover pie filling with remaining crust and trim edges to one inch beyond the pie plate edge; pinch to seal and crimp edges. Lightly brush crust with beaten egg. Cover edges with foil to prevent over-browning.

Bake 30 minutes. Remove foil and continue baking until golden and bubbly, approximately 10 minutes longer. Let cool at least one hour before slicing. Serve with whipped cream or ice cream.

Reheat 15 to 20 minutes at 350 degrees.

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