Chai Spiced Apple Crumble Pie
Sliced apples tossed in warming chai spices and vanilla then topped with a crumb pie topping.
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Servings: 8 slices
Equipment
- deep pie dish
- large bowl
- medium bowl
- spatula
- pastry cutter
Ingredients
- 1 premade refrigerated pie crust I used Pillsbury, homemade crust can be used
Pie Filling
- 5 medium granny smith apples cored, peeled, and thin sliced
- 2 tbsp lemon juice
- 3 tbsp all-purpose flour
- ⅓ cup sugar
- ⅓ cup light brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp ginger
- ¼ tsp cardamom
- ⅛ tsp cloves
- ⅛ tsp nutmeg
Crumble Topping
- 1 cup all-purpose flour
- ⅔ cup light brown sugar
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter cubed
Instructions
- Preheat the oven to 400°F. Adjust the oven rack to place the pie in the middle of the oven. Take the pie crust out of the refrigerator to soften. Place the pie crust in a deep pie plate, fold the edges under then pinch the edges to form the crust.
- Place the thinly sliced apples into a large bowl. Toss the apples in lemon juice. Add the flour, sugar, brown, sugar, vanilla, cinnamon, ginger, cardamom, cloves, and nutmeg. Mix well to coat all of the apples.Pour the apples evenly into the pie crust.
- For the crumble topping, in a medium bowl, mix flour, brown sugar, cinnamon, and salt. Cut in cubed butter using a pastry cutter or a fork until the butter forms clumps.Sprinkle the mixture evenly over the apples.
- Bake for 40-45 minutes or until the topping is golden and the filling is bubbly. Cover the crust with foil to prevent it from getting too brown if needed. Let the pie cool before slicing and serving. Serve with vanilla ice cream or whipped cream if desired.
- Store covered in the refrigerator for 4 days or at room temperature for 2 days.