CHAI APPLE PIE
This surprising twist on apple pie will be your new favorite dessert. It's not fall without apple pie! Instead of a traditional cinnamon-only apple pie, we're putting a twist on this beloved classic. This chai apple pie will have your whole house smelling like the holidays. Our chai spice mix gives apple pie an even more fun, cozy, seasonal taste. Top with vanilla ice cream or whipped cream and enjoy the flavors of the season!
Provided by Jessica Furniss
Categories Desserts Pies Apple Pie Recipes
Time 2h35m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 425.4 calories, Carbohydrate 63.2 g, Cholesterol 30.9 mg, Fat 18.8 g, Fiber 5.6 g, Protein 4.2 g, SaturatedFat 5.8 g, Sodium 323.7 mg, Sugar 33.6 g
CHAI-SPICE APPLE PIE
The apple pie takes on the flavors of Indian chai (tea). A blend of fennel seeds and ground cinnamon, cloves, and cardamom offers a unique and spicy rendition of this fall favorite dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch double-crust pie
Number Of Ingredients 13
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.
CHAI SPICED DOUBLE APPLE PIE
Very easy and spicy twist on traditional apple pie. You can also sub the raisin/cherry mix for some more apples, different fruit, etc. Serve with a unique ice cream such as rum raisin, almond, a holiday spice flavor like gingerbread or pumpkin pie, or apple-mint. I've also made a cool whip topping or white cake icing mixed with different flavors and served the variations alongside...try pumpkin spice mix, apple-mint jelly, ginger, instant chai mix.
Provided by GoldsmithLissa
Categories Pie
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place jellyroll pan on rack in lower third of oven.
- Preheat to 350°F.
- Combine dried fruit and rum. Microwave on high at 15 intervals until warm and plumped. Set aside.
- Coat deep-dish pie pan with cooking spray. Prepare crust as instructed, reserving 2/3 cup of dough. On lightly floured surface, roll out remaining dough into 14" round. Fit into pan. On lightly floured surface, roll reserved dough into 14" round, cut out 10 1-in wide strips.
- In large bowl, combine brown sugar, flour, and spice. Stir in apples and dried fruit mixture until coated. Transfer into crust.
- Brush edges of crust with egg. Arrange dough strips in lattice pattern over filling. Press ends onto bottom crust. Trim edges and flute. Brush with egg. Sprinkle evenly with sugar.
- Bake on hot pan for 2 hours or until bubbly. Cover with foil after 2 hour if crust is browning too quickly.
- Cool completely on rack. Serve with ice cream, if desired.
Nutrition Facts : Calories 453.3, Fat 13.3, SaturatedFat 3.4, Cholesterol 26.4, Sodium 316, Carbohydrate 80.1, Fiber 4.7, Sugar 49.3, Protein 4.6
APPLE BUTTER CHAI FLAVORS
All the comforting seasonings of a cup of Chai tea in thick apple butter. The sugars in the apple caramelize with the long cooking becoming a deep dark brown. No need to PEEL the apples my choices are Winesao, Granny Smith, Gala and or Gravenstein. cooking them pureed instead of sliced, you can get more into the crock pot so this will take longer cooking time. Making more and making for a very fragrant home and neighborhood! You know Chai means tea? So if you want the tea flavor added, try the optional black tea ingredient. Top a pork roast, oatmeal, pancakes, french toast use as sandwich spread.
Provided by Rita1652
Categories Spreads
Time 20h20m
Yield 30 serving(s)
Number Of Ingredients 13
Steps:
- Tasty Optional:.
- Heat the apple cider to boiling remove from heat and steep the tea bags for 5 minutes. No longer or it`ll be to bitter and astringent. If you want more tea flavor just add an other tea bag.
- Place 1/3 of the apple and 1/3 of the lemon juice in a running food processor through feed tube and then pulse till smooth then place in crock pot with plain or optional steeped tea cider on high heat. Continue with other 2/3`rds apples and juice.
- Cook for 18 hours on high in crock pot or 8 hour low in crock pot.
- Watch pot for burning and do turn heat down to low if need be.
- Stir the apples about every couple hours and more toward the end of cooking. Add sugars, and 1/2 the spices. Mix all together and cook 2-8 more hours. Depending on how much liquid the apples had and how hot your crock gets.
- You want a spreadable jam consistency.
- Taste and add more spices to taste.
- For a smoother butter use immersion blender to blend.
- Fill the jars to within ¼-inch of the top, wipe any apple butter of the top and rim, place the lids and tighten the ring around them.
- Process the jars in the canner and keep them covered with at least 1 inch of water and boiling.
- Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually overnight) You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner.
Nutrition Facts : Calories 103.2, Fat 0.2, Sodium 10.3, Carbohydrate 27, Fiber 2.4, Sugar 23.3, Protein 0.3
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CHAI-SPICED APPLE PIE RECIPE | EATINGWELL
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Category Healthy Apple Pie RecipesCalories 286 per servingTotal Time 4 hrs 30 mins
- To prepare crust: Whisk 1 1/4 cups all-purpose flour, whole-wheat flour, granulated sugar and 3/4 teaspoon salt in a medium bowl. Cut butter into small pieces and quickly rub them into the dry ingredients with your fingers until the pieces are smaller but still visible. Add 4 tablespoons ice water and toss with a fork until evenly moist. Add more water, 1 tablespoon at a time, if necessary. Knead the dough in the bowl a few times--it will still be a little crumbly. Turn out onto a clean surface and knead a few more times until the dough just holds together. Divide in half and shape into 5-inch-wide disks. Wrap each in plastic wrap and refrigerate for at least 1 hour or freeze for up to 3 months.
- Let the pie dough stand at room temperature for 5 minutes. Roll out one disk on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie plate (not deep-dish). Prick in several spots with a fork. Refrigerate.
- To prepare filling: Combine honey and vanilla in a small saucepan and warm over low heat just until the honey thins a bit. In a large bowl, gently toss apples with the honey mixture, crystallized ginger, cinnamon, cardamom, cloves and salt. Sprinkle with flour and stir to combine. Transfer the filling to the pie pan. Moisten the outer edge of the crust with water.
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