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.
Martha Stewart Living, November 2003
- Yield Makes one 9-inch double-crust pie
- 1/4 cup all-purpose flour, plus more for work surface
- 1 recipe <u>Pate Brisee (Pie Dough)</u>
- 3 pounds pounds assorted apples, such as Macoun, Granny Smith, and Cortland
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup packed light-brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cardamom
- 1 tablespoon unsalted butter, cut into small pieces
- 1 large egg white, lightly beaten
- 2 tablespoons sanding sugar
- On a lightly floured work surface, roll
out one dough disk to a 13-inch round,
about 1/8 inch thick. Brush off flour. Fit
dough into a 9-inch pie plate; trim to a
1/4-inch overhang. Chill 30 minutes.
- Peel, core, and cut apples into 1/2-inch
slices. In a large bowl, gently toss apples
with lemon juice, brown sugar, flour, salt,
fennel, cinnamon, cloves, and cardamom.
- Preheat oven to 400 degrees, with a baking
sheet on center rack. Arrange apple mixture
on dough; dot with butter. Roll out
remaining disk as above; drape over pie
plate. Trim to a 1/2-inch overhang, and
fold under bottom dough; crimp with a
fork. Cut a 1/4-inch hole in center; make
four 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.
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