My pie intake skyrockets in the fall. I especially like apple pie and love making different variations of it. This recipe can be tweaked to suit anyone’s pie preferences!
I N G R E D I E N T S
- 2 portions of this pie dough (I use 5 tbsp of water, not 3-4. Also instead of just water, I just a mix of water and a dash of apple cider vinegar)
- 4 medium apples (I like granny Smith and opal apples)
- 1/4 cup of brown sugar
- 1/4 cup of real maple syrup
- 1/8 cup of white sugar
- 1 teaspoon of ground cinnamon
- 0.5 teaspoon of ground cardamom
- 0.5 teaspoon of cloves
- 0.5 teaspoon of ginger
- 0.5 teaspoon of nutmeg
- 0.5 teaspoon of allspice
- 1 lemon
- 1.5 tablespoons of cornstarch
- 1 egg
- 1 tablespoon of Turbinado sugar
D I R E C T I O N S
- Peel, core, and slice the apples into 1 cm slices. In a bowl, toss the apple slices with the juice from the lemon, brown sugar, maple syrup, white sugar, and spices. Pour the apple mixture into a colander and let the juices drain into a bowl for about 30 minutes.
- Pour the juices into a small saucepan and bring to a simmer on low medium heat. Mix the corn starch with 2 tablespoons of water to make a slurry. Slowly drizzle the slurry into the apple juices, stirring nonstop. The juice will thicken immediately. Add 2 more tablespoons of water. Keep stirring until the mixture becomes a transparent goopy consistency (about 2 minutes). Remove from the heat and let it cool.
- Roll out one of the pie dough portions into a 13 inch round. Fit the dough into a 9 inch pie pan, and trim the edges with scissors. Let the pie pan chill in the fridge.
- Take out the remaining portion of pie dough and roll out until it is about 0.5 cm thick. Either cut out strips for a lattice, or cut out shapes and place the shapes around the crust.
- Mix the apples with the thickened juice and pour into the prepared pie pan, being sure not to dome the apples too much. Arrange the top crust however desired.
- Place the entire pie in the freezer for 15 minutes. Preheat the oven to 425°F.
- Mix the egg with 1 tablespoon of water, and brush the eggwash over the pie dough. Sprinkle the Turbinado sugar over the pie. I happened to have a chai spiced Turbinado sugar on hand. Bake for 20 minutes. Then, turn the oven down to 375°F and bake for another 35-40 minutes. If you see that the pie crust edges are getting too dark too soon, use foil to create a tent around the edges to prevent burning. I usually do this during the last 30 minutes of baking.
- Let the pie cool completely before slicing and serving.
4 thoughts on “Maple Chai Apple Pie”
Never thought of pairing all of this together but it sounds delicious
The pie looks really nice, the flavors are such a nice combo, I have to give it a try..
Great recipe. I have made this multiple times.
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Aww I’m so glad you like it!