Chai Spice Apple Pie Recipes

Steps:

• Place bottom pastry in a 9-in. pie plate. Layer crackers in shell; set aside. In a small saucepan, combine remaining ingredients; bring to a boil. Carefully pour over crackers (filling will be very thin). Cool for 10 minutes. Cut lattice strips from remaining pastry; place over filling. Seal and flute edges. Bake at 400° for 25-20 minutes or until golden brown.

Steps:

• On a lightly floured work surface, rollout one dough disk to a 13-inch round,about 1/8 inch thick. Brush off flour. Fitdough into a 9-inch pie plate; trim to a1/4-inch overhang. Chill 30 minutes.
• Peel, core, and cut apples into 1/2-inchslices. In a large bowl, gently toss appleswith lemon juice, brown sugar, flour, salt,fennel, cinnamon, cloves, and cardamom.
• Preheat oven to 400 degrees, with a bakingsheet on center rack. Arrange apple mixtureon dough; dot with butter. Roll outremaining disk as above; drape over pieplate. Trim to a 1/2-inch overhang, andfold under bottom dough; crimp with afork. Cut a 1/4-inch hole in center; makefour slits. Chill at least 15 minutes.
• Cut dough scraps into shapes, and adhere to pie with egg white. Brush over entire pie with egg white, sprinkle with sanding sugar. Bake on heated sheet until golden brown, about 20 minutes. Reduce oven heat to 350 degrees; continue baking until juices are bubbling, 30 to 35 minutes more. Let cool on a wire rack.

Steps:

• Heat apple juice in the microwave in a microwave-safe bowl in 30-second intervals until very warm, but not boiling. Add chai tea bags, cover, and let steep for 10 minutes. Discard tea bags.
• Meanwhile, peel and chop apples, tossing them in a bowl with lemon juice to keep from browning.
• Combine cinnamon, ginger, cloves, cardamom, and black pepper for spice blend in a small bowl.
• Combine apples, apple juice-chai tea blend, the spice blend, brown sugar, butter, maple syrup, vanilla extract, and salt in a large pot. Cook over medium heat, stirring frequently, until the apples start to soften, about 30 minutes.
• Transfer 1/4 cup of the warm apple liquid from the pot to a small bowl. Add cornstarch and whisk until completely dissolved into the liquid and no clumps remain. Stir mixture back into the pot. Continue cooking over medium heat, stirring often, until the mixture starts to thicken, about 5 minutes. Pour the filling into a bowl and set aside to cool, about 1 hour.
• While filling cools, preheat the oven to 425 degrees F (220 degrees C).
• Pour filling into one of the thawed pie crusts and press the other crust dough over the top. Cut a small, shallow slit in the top with a sharp knife. Gently brush beaten egg over the top crust. Cover the outer edges of the pie with aluminum foil to avoid burning.
• Bake in the preheated oven for 30 minutes. Gently remove foil and continue to bake until golden and bubbly, about 15 minutes more. Allow to cool until the pie is warm, but not hot, before serving.

Steps:

• In a food processor, pulse flour, salt, and sugar several times to combine. Add butter; process until mixture resembles coarse meal. With motor running, add ice water in a slow, steady stream until dough just holds together; do not process more than 30 seconds.
• Divide dough into two equal pieces; place each on plastic wrap. Flatten into disks; wrap, and chill at least 1 hour.