If you’re looking for an apple pie recipe that has a little more going on than a classic apple pie, then you need to make this chai apple pie. It’s a classic apple pie with chai spices folded in with the apples and a perfectly crunchy crumb topping.
Am I the only person who sometimes think apple pie is a little, well, boring? I know it’s classic, but it usually doesn’t get me excited.
That’s where this chai apple pie comes in. Chai apple pie is as if a classic apple pie met your go-to fall coffee shop order and decided to have a baby. The warm masala chai spices take the classic apple pie and amp up the fun flavor a bit.
This recipe is straightforward and doable for both the novice and experienced baker. We make the apple filling over the stovetop, which helps make ensure no apples come out crunchy and really melds the flavors together. We then top the pie with a crumb topping, but you can also opt for another pie crust or a lattice if you’re feeling fancy.
This post is all about chai apple pie.
Chai apple pie
What is chai apple pie?
Chai apple pie is a classic apple pie that has masala chai spices mixed into the apple filling. It’s topped with a crunchy crumb and is oh so flavorful.
“Chai” flavor became popular in the U.S. really when Starbucks launched the chai tea latte. While “chai tea” is the often-used western name, the drink is actually called masala chai in India, where it originated (masala = spice blend, chai = tea). Masala chai has a complex and interesting history that I definitely recommend diving into.
Ingredients
This is your chai apple pie grocery list!
- 6 medium-large apples. For apple pie, it’s best to use all tart apples (like Granny Smith), or a mix of tart and sweet (like Honeycrisp, Fuji). You want to go for crisp and firm apples. Avoid any apples that typically have a soft/mealy texture (sorry to use that word), like McIntosh, Gala and Red Delicious.
- Unsalted butter
- Lemon juice OR apple cider vinegar
- Granulated sugar
- Light brown sugar
- The spices you often see in chai tea AKA masala chai – cinnamon, nutmeg, ginger, cardamom, cloves and allspice
- Kosher salt or another coarse salt
- A premade pie crust, or additional butter, flour, granulated sugar and salt to make your own
- Whipped cream or vanilla ice cream to pair it with
Tips for making apple pie low-stress
This chai pple pie is straightforward, but it does take some time to make the crust and assemble and bake the pie. This can feel like a lot, especially if you’re eating the pie with a full Thanksgiving meal or a nice dinner.
These are some tips to keep your pie-making low-stress:
- Use a premade pie crust or make your pie crust ahead of time. You can make the pie crust 1-2 days before you need to use it and store it in the fridge. Or you can make the crust weeks ahead of time, store in the freezer and thaw out in the fridge overnight before using.
- Make the pie a day before serving it. This pie is just as delicious on day two, and making it a day ahead keeps the whole process more relaxed. When you’re ready to eat, just reheat the pie in a 350° oven until warm.
FAQs
For apple pie, it’s best to use all tart apples (like Granny Smith), or a mix of tart and sweet (like Honeycrisp, Fuji). Whatever you choose, make sure they are crisp and firm apples. Avoid any apples that typically have a soft/mealy texture (sorry to use that word), like McIntosh, Gala and Red Delicious, since they will get too soft in the oven.
Cooking the apples briefly on the stovetop before putting them in the pie ensures all apples cook through fully and none are crunchy. It also allows the flavors to meld together before baking, making a more flavorful pie. We cook the apples in this recipe to get the best possible pie!
To keep the bottom crust on apple pie from getting soggy, we place the pie on a sheet pan that preheats in the oven. The heat from the sheet pan helps crisp up the bottom of the pie while it cooks, and the sheet pan does double duty by catching any drippings that may come off the pie.
Absolutely! If you want to cut out the pie crust step, you can pick up a premade pie crust from the store.
Apple pie can sit on the counter for three days, or in the fridge for one week.
Looking for more recipes?
- If you’re jazzed on chai, check out dirty chai cinnamon rolls.
- If you’re in a fall vibe, try pumpkin crumb muffins, salted tahini cookie ice cream sandwiches or brown butter blondies.
- If you’re craving more nostalgic desserts, check out birthday cake blondies, almond frangipane blondies (they swirl the filling used in almond croissants into blondie batter) and BIG chocolate chip cookies.
Did you make this chai apple pie? Please leave a rating and review below and tag me on Instagram or TikTok at @loaves.and.such!
Chai Apple Pie
10
servings40
minutes50
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minutesThis chai apple pie is a classic apple pie with chai spices folded in and a perfectly crunchy crumb topping.
Apple cooking method adapted from NYT.
Keep the screen of your device on
Ingredients
- For the pie crust
1 1/4 cups (150 grams) all purpose flour
1 TBS. granulated sugar
1/2 tsp. kosher salt or another coarse salt
1 stick (1/2 cup) unsalted butter
A cup with a lot of ice, and water filled halfway
- For the chai apple filling
1/3 cup (66 grams) granulated sugar
1/3 cup packed (70 grams) light brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cardamom
1/4 tsp. ground cloves
1/4 tsp. allspice
1/2 tsp. kosher salt or another coarse salt
2 TBS. unsalted butter
6 medium-large apples, peeled, cored, and cut into 1/8-inch thick slices
1 TBS. lemon juice or apple cider vinegar
3 TBS. all purpose flour
- For the crumb topping
1 stick (113 grams) unsalted butter, melted and cooled slightly
3/4 cup (160 grams) light brown sugar, packed
3/4 cup (90 grams) all-purpose flour
2 tsp. cinnamon
Heaping 1/4 tsp. kosher salt or another coarse salt
Directions
- For the pie crust
- Mix together the flour, sugar and salt in a large bowl. Cut the butter up into cubes. Place the butter and flour mixture in the freezer for 10 minutes.
- Toss the cubed butter in the flour mixture so the butter is totally coated. Then using your fingers, pinch the butter into the flour for about 5 minutes, until the butter chunks are about the size of peas. You can also do this in a food processor.
If the butter gets too warm while you’re working, put the entire bowl in the freezer for 5 minutes and then resume. - Pour ice water into the bowl a bit at a time and use your hands to squeeze the dough together (again, you can also do this in a food processor). Once the dough is shaggy and just barely staying together, pour it out onto the counter and knead together briefly to incorporate all the butter. The dough should now be able to hold together into a ball – you can add just a little bit more water if it’s not.
- Flatten the dough into a disc, cover with plastic wrap, and refrigerate for at least one hour before rolling out, or up to 2 days.
- For the pie
- First, mix together the granulated sugar, brown sugar, spices and salt in a medium bowl. Set aside.
- Melt the butter in a large pot over medium heat. Add in the apples and toss to coat in the butter. Add the lemon juice or apple cider vinegar and toss again to combine. Let cook for 1 minute.
- Mix in the sugar mixture, and let cook for 2-3 minutes. Stir in the flour and let cook for another three minutes so the liquid thickens slightly.
- Pull the apples off the stove and place into a large bowl or spread onto a baking sheet until they cool completely (they’ll cool faster on the baking sheet).
- While the apples cool, make the crumb by mixing the butter and sugar together, and then stirring in the rest of the ingredients. The crumb should be the texture of play doh – if it’s not, add more flour 1 TBS at a time.
- While you’re waiting on the apples, you can also roll out the pie crust into a beautiful circle. You’ll know the circle is large enough when you can place your pie dish upside down over it, and the crust extends about an inch beyond the pie dish (this accounts for the crust climbing up the edge of the pan).
Put the rolled out crust in the fridge until the apples are fully cooled. - Preheat the oven to 400°F and place a rimmed sheet pan on the middle rack.
- Once the apples are cool, assemble the pie. Layer the pie crust over the pie dish and use a paring knife to cut any extra dough hanging off the edge. Pour the apples into the crust and then sprinkle the crumb on top, keeping some crumbs larger.
- Place the pie on the sheet pan (this helps prevent the bottom crust from getting soggy and catches any drippings) and into the oven. Bake for 20 minutes, then reduce the heat to 375°F and bake for another 30-45 minutes. If the crumb starts to get too dark, place aluminum foil over the top. You’ll know the pie is ready when the filling is bubbling and the crust is golden brown. It’s better with apple pie to overbake a little rather than underbake, so that you don’t get a soupy filling.
- Let cool for an hour, slice and enjoy! This pie is great with whipped cream or a scoop of vanilla ice cream.