Chai Spiced Apple PiePT120Mhttps://img5.recipesrun.com/201907/2019/1021/31/f/643267/300x200x90.jpg You’ve undoubtedly settled on your Thanksgiving menu by now, but I’m of the mind that there is always room for another pie, especially if it’s a sweet and complex, chai spiced apple pie in flaky, buttery pastry. Do note, that if you bake both pies at the same time, it may take some jockeying, depending on the size of your oven. Our oven has a habit of being difficult, it’s touchy, with a few hot spots, so I swapped the two around every ten or so minutes, and covered the necessary exposed areas with little strips of foil. Like a crazy person.8 servings
Ingredients:
demerara sugar, for sprinkling1 egg wash1/4 tsp. orange or lemon zest1 tsp. pure vanilla extract1/4 tsp. ground cardamom1/4 tsp. ground nutmeg1/2 tsp. ground cloves1 tsp. ground ginger1 tsp. ground cinnamon2 tbsp. arrowroot starch1/4 cup organic cane sugar3/4 cup dark brown sugar5 medium apples, peeled, cored, and sliced5 tbsp. cold unsalted butter, cubed1/4 tsp. fine grain sea salt1/2 tsp. ground cinnamon1/3 cup dark brown sugar1/3 cup all-purpose flour, spooned and leveled3/4 cup rolled (old-fashioned) oats2 all-butter pie crusts
You’ve undoubtedly settled on your Thanksgiving menu by now, but I’m of the mind that there is always room for another pie, especially if it’s a sweet and complex, chai spiced apple pie in flaky, buttery pastry. Do note, that if you bake both pies at the same time, it may take some jockeying, depending on the size of your oven. Our oven has a habit of being difficult, it’s touchy, with a few hot spots, so I swapped the two around every ten or so minutes, and covered the necessary exposed areas with little strips of foil. Like a crazy person.
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01
Information
Grademedium
Serving
8 servings
Prep Time60 Mins
Cook Time60 Mins
Total Time120 Mins
02
Ingredients
Chai Spiced Apple Filling
demerara sugar, for sprinkling
1 egg wash
1/4 tsp. orange or lemon zest
1 tsp. pure vanilla extract
1/4 tsp. ground cardamom
1/4 tsp. ground nutmeg
1/2 tsp. ground cloves
1 tsp. ground ginger
1 tsp. ground cinnamon
2 tbsp. arrowroot starch
1/4 cup organic cane sugar
3/4 cup dark brown sugar
5 medium apples, peeled, cored, and sliced
5 tbsp. cold unsalted butter, cubed
1/4 tsp. fine grain sea salt
1/2 tsp. ground cinnamon
1/3 cup dark brown sugar
1/3 cup all-purpose flour, spooned and leveled
3/4 cup rolled (old-fashioned) oats
2 all-butter pie crusts
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03
Method
Step 1
Prepare the bottom crust: Remove one disk of dough from the fridge. Wait about 5 minutes for the dough to warm slightly and become pliable. Meanwhile, generously butter the pie pan. Set aside.
Step 2
Place the dough in the center of a clean, lightly floured work surface. Using a rolling pin – I prefer to use a French (tapered) rolling pin – start in the center of the disk, and roll outwards, with firm but gentle pressure. Turn the dough and continue rolling towards the edges.
Step 3
Continue rolling until the dough is about 2-inches larger in diameter than your pie pan and about 1/8-inch thick. As the dough gets larger, be careful to apply even pressure with the rolling pin across the entire surface of the dough.
Step 4
Gently transfer the dough to your buttered pie pan, being careful not to pull or tear the dough. Use your fingers to gently fit the dough against the sides and bottom of the pan.
Step 5
Using kitchen shears, trim the overhanging dough, leaving about an inch of excess (from the edge of the pan). Place in the fridge while you prepare the filling.
Step 6
Prepare the apple filling: In a large mixing bowl, stir together the brown sugar, sugar, arrowroot starch, cinnamon, ginger, cloves, nutmeg, and cardamom, until combined. Toss with the sliced apples. Drizzle with the vanilla, and zest, if using. Set aside while you roll out the top crust (about 10 minutes).
Step 7
Prepare the top crust: Roll the second disk of dough out as directed above, to about 10-inches in diameter and 1/8-inch thick. Use a pastry cutter, sharp knife or pizza wheel to cut out 8-10 equal-width strips for a traditional woven lattice top.
Step 8
For a braided lattice crust, roll out the third disk of dough as well, and cut thin (1/4-inch) strips of dough, to braid together three at a time. Set aside. then place on top of the pie, leaving just a small gap between the braids.
Step 9
In a medium mixing bowl, stir together the oats, flour, brown sugar, cinnamon, and salt, until combined. Add the butter, and use a pastry blender to cut the butter into the dry ingredients. Continue until the butter is completely incorporated, and the mixture comes together into a chunky crumb.
Step 10
Remove the bottom crust from the refrigerator and sprinkle with 1 tsp each sugar and flour. Fill with the apple mixture. Weave your lattice crust across the pie, tuck the ends under, and crimp the edges, or top with the crumble mixture.
Step 11
Place the pie in the refrigerator to chill for 10-15 minutes. Preheat the oven to 400 degrees F. Brush the pie pastry with the egg wash, being careful not to drag any of the fruit filling onto the pastry (it will burn). Sprinkle with Demerara sugar (if using).
Step 12
Bake for 20-25 minutes on a nonstick or parchment paper lined rimmed sheet pan on the bottom rack of the oven until the crust is golden brown. Turn the oven temperature down to 375 degrees F.
Step 13
Move the pie to the middle rack, and bake for an additional 30-40 minutes until the filling is bubbly and the pie is golden brown and cooked through. Use a pie crust shield or aluminum foil tent as necessary to prevent the crust from burning.
Step 14
Remove the pie from the oven and let sit on a baking rack to cool for at least an hour before slicing. It will take a few hours to completely cool to room-temperature and fully set up.
Step 15
Serve warm or at room temperature with big scoops of vanilla ice cream. Will keep for up to a day at room temperature or up to week in the refrigerator.
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