Warm and sweet homemade apple pie with chai spices. Chai spices include cinnamon, cardamom, ginger, and nutmeg. Each spice gives this apple pie a BIG something extra!
I’m about to show you the best homemade apple pie on the planet. And that says quite a lot considering salted caramel apple pie exists. Say it with me…
Chai.
Spice.
Apple.
Pie.
It’s spiced, sweet, and satisfying. One bite, big or small, is almost always followed up with “this is the best apple pie I’ve ever eaten!”
I love baking with chai spices and warm gooey apple pie seemed like the spices’ finest destiny. We’re talking cinnamon, cardamom, ginger, and a little black pepper (it makes the best pumpkin pie, trust me). So much brilliant spicy flavor hiding under this golden brown crust.
How to Make Homemade Apple Pie with Chai Spices
- Start with homemade pie crust. Choose between my flaky buttery pie crust or my all butter pie crust. What’s the difference, you ask? See my recipe note in the all butter pie crust recipe. I used all butter pie crust in these photos.
- Make the apple pie filling with delicious chai spices, a little flour to thicken, vanilla extract for extra flavor, sugar to sweeten, a small squeeze of lemon to brighten the flavor, and, of course, apples!
- Prepare the lattice pie crust top. You can watch me do this in my video tutorial below. A lattice-topped pie is classic and how I like to decorate blueberry pie, peach pie, and cherry pie, too. You can crimp or flute the pie crust to seal the edges. See my How to Crimp and Flute Pie Crust tutorial for an in-depth explanation of both methods.
- Bake!
Homemade apple pie is one of my favorite desserts not only to enjoy, but to make as well. The finished pie always looks and tastes like there is so much grueling prep involved, when in reality… there really isn’t. The trickiest part, if I can even call it that, is peeling and slicing the apples. But grab a fellow apple pie lover and you’ll be done in no time. The crust will also take you a bit of time, but I urge you to keep homemade pie crust in the freezer. With the holidays rapidly approaching, make a couple batches of pie crust dough NOW to save you some time (and sanity!) later.
What Are the Best Apples to Use for Baking?
It’s best to use a variety of apples in apple pie. Just like when we make apple cake or apple cranberry crumble pie, I recommend using half tart and half sweet. I love tart Granny Smith apples paired with a sweet variety such as Pink Lady, Honeycrisp, Jazz, or Fuji. Here is a complete list of the best apples for baking.
If you’re looking for more pie inspiration, here are all of our favorite Thanksgiving pies. If you want an apple pie-like dessert with a fraction of the work, try apple cobbler, apple crisp, or an apple galette instead.
You’re going to love the unique addition of beloved chai flavors to this apple pie filling. It’s unlike any other apple pie I’ve ever had before, which puts it at the top of my list.
If you prefer not to use chai spices, my classic apple pie recipe is for you. Enjoy!
Video Tutorial: Latticing Pie Crust
More Chai Spice Desserts:
- Chai Latte Cupcakes
- White Chocolate Chai Snickerdoodles
- Chai Cinnamon Swirl Bundt Cake
- Easy Chai Spice Donuts
This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new recipes that fit into the pie/crisp/tart category. Join the community below!
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Homemade Apple Pie with Chai Spices
- Prep Time: 3 hours
- Cook Time: 55 minutes
- Total Time: 7 hours
- Yield: one 9-inch pie
- Category: Pie
- Method: Baking
- Cuisine: American
Description
Warm and sweet homemade apple pie with a little something extra: flavored with your favorite chai spices!
Ingredients
- Buttery Flaky Pie Crust or All Butter Pie Crust
- 6–8 medium apples, cored, peeled, and sliced into 1/2-inch slices* (approx. 8–10 cups, or 1–1.25kg slices)
- 2 Tablespoons (30ml) lemon juice
- 1/4 cup (31g) all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon fresh ground black pepper
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 Tablespoon (14g) cold unsalted butter, cut into small cubes
- 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar for sprinkling
Instructions
- The crust: Prepare my pie crust recipe through step 5.
- Make the filling after the dough has chilled: In a large bowl using a silicone spatula or wooden spoon, stir the apples, lemon juice, flour, all of the spices, sugar, and vanilla extract together until thoroughly combined. Set filling aside as the oven preheats; this time allows the apples to begin letting off their juice.
- Preheat oven to 400°F (204°C).
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and discard some of the leftover juices in the bottom of the bowl. Dot the pieces of butter on top of the filling.
- Finish assembling: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Carefully lay the dough over the filling. Use a small paring knife or kitchen shears to trim off excess dough from the sides. Cut slits in the top to form steam vents. Crimp or flute the pie crust edges to seal.
- Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with coarse sugar. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30–35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
- Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: This is a great dessert to make ahead of time! To make 1 day in advance: After it cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen up to 3 months; thaw overnight in the refrigerator before using.
- Special Tools (affiliate links): Apple Peeler | Glass Mixing Bowl | Silicone Spatula or Wooden Spoon | Rolling Pin | 9-inch Pie Dish | Kitchen Shears | Pastry Brush | Coarse Sugar | Large Baking Sheet | Pie Crust Shield | Cooling Rack
- Apples: Slice your apples a uniform thickness, so you don’t end up with some solid apples and some thin, mushy apples. It’s best to use a variety of apples in apple pie. Just like when we make apple cake, I recommend using half tart and half sweet. I love tart Granny Smith apples paired with a sweet variety such as Pink Lady, Honeycrisp, Jazz, Piñata, or Fuji.
- Adapted from Apple Crumble Pie.
Reader Comments and Reviews
Hi Sally, I had never made pies before and first time round was daunted and just bought pastry from the store. The second time I decided to make this pie with your all-butter pie crust. WOW is all I can say and thank you for a good, easy pie crust. The pie crust was so easy to make and tasted delicious and the apple chai spice filling was amazing. While outside of Ameica sweet flavoured pies are not really a thing, in my home and community they are fast becoming a thing! I’ve made this pie, your deep dish apple pie, blueberry pie and cherry pie all massive hits with my friends and family. Thanks for all pie recipes I love making them including the pie crusts and I love eating them too
Thank you for this sweet review, Winnie!
Do you ever parbake the bottom crust before adding the filling?
Also, would you decrease your bake time if using a tin-foil pie dish rather than a glass one?
Hi Jacob, We don’t usually par-bake this crust because it’s difficult to add a top crust after that! You certainly can if you wish though. The bake time should not change with an aluminum pan.
Hi Sally! I am a teenage girl making a pie for my family this thanksgiving. I accidentally put the egg and milk into the apples and not on the crust. If I was to serve it to my elderly family members would it be a complete and utter disaster?
Hi Julia, I’m glad to help. Since it’s only a little bit of extra liquid, the pie may be ok if it’s cooked long enough. I wouldn’t call it a disaster at all though– should still be delicious and edible. If it’s not too late or too much trouble, you may want to re-make it. (If you want it perfect!)
Everyone I made this pie for says it’s the best Apple pie ever. I’m making it again this weekend for the Fourth of July.
I cut this in half and used granny smiths (what I had on hand) to make a filling for dessert empanadas. It was HEAVEN. I cannot stop eating them.
I can’t find Pinata apples anywhere! Any other apples that would be a good substitute that one could find at their local grocery store?
Hi Bryn! Other apples I love for apple pie: Granny Smith (use a few Granny Smiths and a few of a sweeter variety, listed next), Honeycrisp, Fuji, Pink Lady, and Jazz.
I made this for the first time and tried using a pre-made pie crust to save time. I know it’s not as good! Anyhow, the pre-made crust was slightly smaller than this recipe calls for so I didn’t end up using all of the filling (I’m thinking of making an apple crisp with the leftover filling). Seemed like I had too much filling but the settling of the pie after cooling makes me think I should have piled it all on! I I’ll definitely try this again. Love the chai spices!
I made this using your all butter pie crust recipe and I think it’s seriously the best apple pie I’ve ever had! And the easiest pie I’ve ever made, followed the recipe except I used King Arthur Flour’s pie enhancer instead of the flour and used a little less sugar. I love the warm chai spices and with vanilla ice cream, it’s perfection! Even my younger son, who’s not a fan of apple pie, loved it!
Hey Sally, excellent recipe! I have made his pie 3 times in the last two weeks, and I will be making it again this weekend! I plan to bring it with me to a cabin getaway, and I want it to be as fresh as possible when I serve it. Would it work to freeze it after assembling with the raw dough + filling and then throw it in the oven (and if so should the egg wash go on before freezing or after?)? Or would you recommend baking it and then freezing it? Thanks!
Hi Teo! For the freshest taste, I recommend assembling and freezing the unbaked pie. No need to thaw before baking. Apply the egg wash right before baking. Bake time will be slightly longer since the pie will be frozen.
Thank you!
Is there an internal temperature to aim for with this method?
Help! I made the pie, following the directions to a T, except I used Liberty apples. I made a lattice top crust using your butter crust recipe. I cooked the pie for 20 minutes at 400, then 40 minutes at 375. However, my apples were too firm – practically raw – and the bottom crust was undercooked. What did I do wrong?
Hi Ro! I don’t think I’ve ever baked a pie with Liberty apples before. But if the apples didn’t cook, they were likely sliced too thick.
Awesome recipe! I tried it over the weekend and I made a few mistakes (like not leaving it to cool and serving it right away) but I will definitely be making it again. How do you decide when to use flour vs cornstarch as a pie filling thickener? Does it make a difference?
I’m so glad you enjoyed it! Either one can work as a thickener but I usually reach for flour as I already have it out and it’s one less ingredient we need! 🙂
This is a good recipe, but I use my own crust recipe. The only thing I can add is that it takes way longer than 50 minutes to cook. Fruit pies need to bubble in the middle to be done, and it took me 80 minutes to get there. Just an FYI….
This is a delicious apple pie! Soooo good. Great basic recipe with a nice flavor addition and easy explained instructions.
I made this pie for a pie bake-off at my school, so naturally I had to do a “practice pie” the weekend before. The first time I made it I didn’t tweak any of the spices, followed the recipe to the letter. I found that it was way too “spice-y” so I bumped up the sugar to almost a full cup the second time around and it was perfect. The second time I also macerated my apple slices for 3 hours (which I also cut fairly large- true 1/4″ slices), reduced the juices and poured them back over the apples before baking. The second pie turned out perfectly, and even though I didn’t win the bake-off it got a lot of good feedback! For the record, I’m also a strictly all-butter crust maker, but I know that’s a controversial topic. Thank you for a great recipe, I think it’s also going to be making an appearance at Thanksgiving 🙂
Can I make the filling 1 day in advance and leave in the refrigerator?
Yes, absolutely! Cover tightly.
Hi Sally,
We love your pies! I’m wondering if this one could be made and frozen uncooked for Thanksgiving? If so, how would you alter the cooking time? Thank you!
Thank you! Yes, the unbaked pie can be frozen then baked. No need to thaw. Bake time will be about 10 minutes longer.
Would I be able to use a crumble topping instead of a top crust for this pie? Thanks!
Yes, definitely! I suggest the topping from my apple crumble pie.
This is the first pie I ever made–I tried it for an office holiday party this weekend, and it turned out wonderfully! It feels awesome to be able to make a pie fully from scratch. Thank you for the wonderfully detailed instructions, Sally!
I made this as per the recipe, and though I liked it it was a bit too spicy for some of the eaters, next time I am going to try halfing the cardamom. I wonder if the reason is that I ground my own cardamom, maybe it was more potent.
Hi Sally! Will this recipe taste just as good with a more tart apple?
Absolutely. It just won’t be quite as sweet. (Though still plenty sweet, I assure you.)
Hi Sally! Would I be able to substitute the white sugar for light brown?
Definitely!!
Hi Sally,
I just want to thank you for having such an amazing recipe for making pie crust! I’ve used it on 4 separate occasions and each time the crust has turned out perfectly flaky and buttery. I just made this pie yesterday because my grandma brought me some apples from her tree and it was delicious. My dad even said it was one of the best pies he’s ever tasted!
Hi Sally! I absolutely love ALL of your recipes. Quick question- you say to bake 30-35 minutes after the 20 minutes. How do you know when it’s ready or if you need to leave it in for the extra 5 minutes?
Thanks!
Fatmata, you can stick a toothpick through the top crust or the vent and if it comes out clean (or mostly clean) the filling is done.
OMG, this pie is AMAZING! I keep going to the kitchen for another bite. No plate required, just a fork! Great recipe! It is my families new favorite!
Hi, Sally! If I can’t find piñata apples, what other kind of apples would you recommend? Any sweet variety? I can’t wait to make this! New dessert for thanksgiving!
Any kind you prefer, actually! Fuji is also great.
This looks awesome! I will have to try it out. How do you avoid the “gap” in your apple pies? I always have a sizeable gap between my crust and the apples when I make any apple pie. It comes out of the oven looking fine but then the apples seem to rest and the gap is there. It’s just not nearly as pretty.
Lindsey, easy fix. Always cut those steam vents in the top crust. Also try cutting your apples into smaller pieces and you can try pre-cooking the filling a bit in a baking pan. This all helps.