Chai Apple Pie

1. 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.

2. Meanwhile, peel. seed, and chop apples, tossing them in a bowl with lemon juice to prevent browning.

3. Combine cinnamon, ginger, cloves, cardamom, and black pepper in a small bowl.

4. Combine apples, apple juice-chai tea mixture, cinnamon-spice mixture, brown sugar, butter, maple syrup, vanilla extract, and salt in a large pot. Cook over medium heat, stirring frequently, until apples soften, about 30 minutes.

5. Transfer 1/4 cup of apple liquid from the pot to a small bowl. Add cornstarch and whisk until completely dissolved. Stir mixture back into the pot. Continue cooking over medium heat, stirring often, until mixture thickens, about 5 minutes. Pour filling into a bowl and set aside to cool, about 1 hour.

6. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).

7. Pour filling into one pie crust. Press remaining pie crust over apple filling. Cut a small, shallow slit on top of crust. Gently brush egg over crust. Cover edges of pie with aluminum foil to avoid burning.

8. 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 pie is warm, but not hot, before serving.

Cook's Notes:

Add extra apples for a deep dish pie.

Use the frozen pie crusts in aluminum or the refrigerated, rolled-up version if you have your own pie dish. If using refrigerated dough, roll it out to the appropriate size and shape of your dish and cut any decorative latticework or shapes you like for the top.

Chai originated in India, and this chai spice blend was created by my friend Armani, who's from New Delhi, India, but currently calls Dallas, Texas, home.

Editor's Note:

Please note the differences in ingredient amounts and the top crust preparation (lattice) when using the magazine version of this recipe.