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Chai Apple Pie
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
155 minutes
Elevate classic apple pie with a delicious chai twist for a perfect Thanksgiving dessert.
Ingredients:
  • 2 cups apple juice
  • 2 chai tea bags
  • 2 pounds Honeycrisp apples
  • 1 medium lemon, juiced
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground cardamom
  • 2 pinches ground black pepper, or more to taste
  • 2 tablespoons unsalted butter
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon salt
  • 2 tablespoons cornstarch
  • 2 (9 inch) frozen pie crusts, thawed
Instructions:
  • Microwave apple juice until very warm, but not boiling. Steep chai tea bags covered in the juice for 10 minutes. Remove tea bags before serving.
  • Peel and dice apples, then mix with lemon juice in a bowl to preserve their freshness.
  • In a small bowl, mix cinnamon, ginger, cloves, cardamom, and black pepper to create a flavorful spice blend.
  • In a large pot, mix together apples, apple juice-chai tea blend, spice blend, brown sugar, butter, maple syrup, vanilla extract, and salt. Cook over medium heat, stirring occasionally, until the apples begin to soften, approximately 30 minutes.
  • Take 1/4 cup of the warm apple liquid from the pot and pour it into a small bowl. Mix in cornstarch and whisk until smooth. Add this mixture back into the pot and cook over medium heat, stirring frequently, until the mixture thickens, which should take about 5 minutes. Transfer the filling to a bowl and let it cool for about 1 hour. Enjoy!
  • Preheat the oven to 425°F (220°C while the filling cools.
  • Fill one of the thawed pie crusts with the filling and cover it with the other crust dough. Make a small, shallow slit on the top with a sharp knife. Brush the top crust with beaten egg gently. Cover the pie's outer edges with aluminum foil to prevent burning.
  • Bake in preheated oven for 30 minutes, then remove foil and bake until golden and bubbly, approximately 15 minutes longer. Let pie cool until warm before serving.

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