Print

Chai Spiced Dutch Apple Pie

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
This Chai Spiced Dutch Apple Pie has become one of my favorite apple recipe together with the Classic Apple Pie.
  • Author: Delphine Fortin
  • Prep Time: 1 hour 30 mins
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Cakes and pies
  • Cuisine: American

This Chai Spiced Dutch Apple Pie has become one of my favorite apple recipe together with the Classic Apple Pie. It comes with a homemade all butter flaky pie crust, a generous apple filling prepared with Chai spices, and a sweet and buttery streusel crumb topping.

Ingredients

Scale

For the crust:

  • 1 ¾ cup (7.5 oz/210g) all-purpose flour
  • 1 pinch of salt
  • ⅔ cup (5 oz/140g) unsalted butter, cold and diced
  • 1 teaspoon granulated sugar
  • ⅓ cup (2.5 oz/75 ml) water

For the crumb topping:

  • ½ cup (90g) light brown sugar
  • ¾ cup (90g) all-purpose flour
  • ¼ teaspoon ground nutmeg
  • A pinch of salt
  • 6 Tablespoons (90g) unsalted butter, melted
  • 1 teaspoon vanilla extract

For the apple filling:

  • 3 medium golden delicious apples, peeled cored and sliced 1/4-inch thick
  • 3 medium granny smith apples, peeled, cored and thinly sliced 1/4-inch thick
  • 2 Tablespoons unsalted butter, melted
  • 1 Tablespoon fresh lemon juice
  • ½ cup (100g) granulated sugar
  • 3 Tablespoons (26g) all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • 1 pinch ground clove

Instructions

  1. For the crust. Mix flour and salt in a medium-sized bowl. Dice the butter into small pieces and crumble it with the flour until lumps are the size of small peas. Add sugar and stir well. Pour in the iced cold water, little at a time, mixing with a fork. Finish by hand, shaping into a ball. Wrap into cling film, place in the refrigerator and chill for about 30 minutes.
  2. Remove dough, roll out into a 12 ½-inch (32 cm) circle on a lightly floured surface. Transfer to a 9-inch (23 cm) deep pie dish. Fit to plate, and flute edges if desired. Refrigerate until well chilled about 1 hour (or freeze for 15 minutes).
  3. Preheat oven to 400°F (200°C). Line crust with parchment paper, add pie weights to fill just level to the top, and bake pie for 15 minutes. Remove parchment paper and pie weights, then prick the bottom of the pie crust with a fork and return to oven and bake for 8-12 minutes longer.
  4. Reduce the oven temperature to 350°C (180°C).
  5. For the crumb topping. Whisk together flour, brown sugar, nutmeg and salt in a bowl. In a separate bowl stir in vanilla in melted butter, then pour into the flour mixture. Toss until evenly moistened and transfer to refrigerator.
  6. For the apple pie filling. In a large mixing bowl, toss sliced apples with melted butter and lemon juice. Add sugar, flour, and spices. Toss mixture to evenly coat.
  7. To assemble the pie, layer a handful or two of apple mixture into the pie dish at a time, spreading and pressing into an even layer and turning slices flat (this will help ensure you’ll fit all of them in). Remove crumble from refrigerator, break into small clumps and sprinkle evenly over the top of the pie.
  8. Bake in the preheated 350°C (180°C) oven until apples are almost fully tender, about 45 – 55 minutes. If the topping is browning while baking, tent with foil. Remove the pie from oven and let cool for about 2 hours before serving.

© 2024 Del's cooking twist
https://www.delscookingtwist.com/chai-spiced-dutch-apple-pie/