Chai-Spice Apple Pie

1 9-inch double-crust 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.


  • ¼ cup all-purpose flour, plus more for work surface

  • 1 recipe Pate Brisee

  • 3 pounds pounds assorted apples, such as Macoun, Granny Smith, and Cortland

  • 2 tablespoons freshly squeezed lemon juice

  • ¼ cup packed light-brown sugar

  • ½ teaspoon salt

  • ½ teaspoon fennel seeds

  • ½ teaspoon ground cinnamon

  • teaspoon ground cloves

  • teaspoon ground cardamom

  • 1 tablespoon unsalted butter, cut into small pieces

  • 1 large egg white, lightly beaten

  • 2 tablespoons sanding sugar


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cook's Notes

Cut dough scraps into shapes and adhere to pie with egg white. Brush top with an egg yolk mixed with two tablespoons heavy cream, and sprinkle the top with additional sanding sugar.

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