Carbs and more carbs. Seasonal apples spiced with masala chai are layered between flakey buttery crust & a decadent crumble topping = the best apple pie recipe around
use your favorite pie dough recipe. We like:
1/2 cup DONA chai concentrate
3 lbs apples, peeled and thinly sliced (yields about 1200g sliced apple)
1 tsp vanilla bean paste
45 g all-purpose flour
1/2 c sugar
big pinch of salt
- 1 cup flour
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 teaspoon zero waste chai dust
- 1/2 cup cold butter, chopped
On a lightly floured surface, roll out your pie dough into a circle slightly larger than your pie dish. You want it to be approximately 1/8 inch (3mm) in thickness. Line a 9" pie dish, leaving the extra dough overhanging. Trim the dough so there is about 1 inch overlapping the edge of your dish. Place in the fridge while you prepare the filling and topping.
Place the sliced apples in a large bowl. Add the vanilla bean paste and masala chai concentrate. Combine the flour, sugar, and salt in a small bowl, then add to the apples and toss well to combine. Transfer the filling to the lined pie dish a little at a time, packing the slices of apple in tightly, and mounding in the middle. Remember that it will bake down a little, so it is ok for the pie to seem a bit full.
To make the crumble topping: place all ingredients in a food processor and pulse until course and crumbly. Spread evenly on the top of the pie.
Rest the pie in the fridge for at least 30 minutes. While the pie is resting in the fridge, preheat the oven to 425°f.
Bake at 425˚f for 20 minutes. Reduce the temperature to 375°f and bake until the crust is deeply golden and the filling is bubbling, 40 to 50 minutes.
Remove from the oven and cool on a wire rack. Serve warm or at room temperature, ideally with a scoop of ice cream.
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