Chai Spice Caramel Apple Pie
Prep time: 
Cook time: 
Total time: 
Serves: 1 9x13inch pie
Salted dark caramel and robust chai spices pair with a variety of apples in this twist on classic apple pie.
  • Caramel Sauce:
  • 1 cup sugar
  • ¼ cup water
  • ¼ cup butter
  • ½ cup heavy cream
  • 1 teaspoon vanilla
  • 1 teaspoon sea salt
  • Pie:
  • 2-3 batches pie dough (RECIPE HERE)*
  • 2½ to 3 lbs apples (use a mix of soft and firm apples, I used granny smith, honeycrisp, and macintosh)
  • ¼ cup brown sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons cinnamon
  • 1 teaspoon cardamom
  • 1 teaspoon ginger
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • ¼ teaspoon cayenne (optional)
  • pinch of kosher salt
  • 1 egg
  • 1 tablespoon milk
  • sugar for sprinkling.
  1. To make the caramel sauce:
  2. Place the sugar and water in a heavy bottom, 2-quart or larger, saucepan. Stir to moisten the sugar and set over medium-high heat, stirring as needed to dissolve the sugar. Once the sugar has dissolved bring the syrup to a boil, without stirring, until it become deeply golden (go as dark golden as you dare without burning it). Remove from the heat and carefully stir in the butter until smooth--it will steam and sputter, so be careful. Stir in the cream, vanilla, and salt, return to a boil for about 30 seconds. Remove from the heat and set aside to cool.
  3. Roll out one batch of pie dough into a large rectangle--about 1-2 inches larger than your pan. For the dough into the pan, leaving the scraps hanging over the sides. Place the pan into the refrigerator to chill. Roll out the remaining dough and cut into lattice strips or whatever shape you like, place in a single layer on a parchment-lined baking sheet and chill until ready to use.
  4. Peel, core, and chop your apples. Place them in a large mixing bowl and toss with the brown sugar, cornstarch, spices, and salt. Fold in the caramel sauce and spread the mixture into the prepared pie crust. Cover the top of the pie with the lattice strips and/or other shapes. Set the entire pie in the refrigerator to chill while the oven preheats.
  5. Preheat the oven to 400°F. Whisk the egg and tablespoon of milk together and brush over the top of the pie and sprinkle with sugar. Place the pie pan on a sheet pan. Bake for 20 minutes, turn the oven down to 375°F and bake an additional 4- to 60 minutes, or until the pie filling is bubbling throughout. If the top starts to become too dark, tent with foil and continue baking. Remove from the oven and cool on a rack for at least 60 minutes before slicing.
Tips and Tricks:

I like to place the pie pan on top of a preheated sheet pan to catch any drips. Preheating the pan in the oven ensures that you won't wind up with a dreaded soggy bottom!

For a pie decorated with both a lattice and cut-outs, you will need 3 batches of pie dough.
Recipe by at