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Oven: Chai Apple Pie

November 16, 2021

WHEN I CAME UP WITH INDIAN AS APPLE PIE AS THE NAME OF MY COMPANY...

...I never really had apple pie on my mind. I was born in India and raised outside of Philly, so I was just focused on a name that would convey that even though I am Indian in one way, I'm as American as Apple Pie in another.

I get it. Some will argue that Apple Pie is not traditionally American. That was not the point, though! As I grew the company, folks kept asking me how they could buy my apple pie.

So, I thought I'd give you an Indian-spiced pie using my own delicious chai masala. I promise, it will kick pumpkin spice to the curb. Order a jar and you'll have your own Chai Apple Pie ready for the holidays.

Thank you to Pastry Chef Jessica Ellington of Chicago-based Sweet Bee for her help and guidance with this recipe. And to Katherine Rasmussen of Luna Light Media for her fabulous photography. I love surrounding myself with strong, talented women who love food and Indian spices. I hope you will give this recipe a try and let me know what you think.

xoxo Anupy

Oven: Chai Apple Pie

Prep: 60 minutes
Cook: 45-60 minutes, plus time for resting dough and cooling pie
Yield: 1 – standard 9” pie
Servings: 8

Ingredients

PIE DOUGH

1 cup all-purpose flour
¼ teaspoon kosher salt
½ cup butter, cold and cubed (½” cube)
¼ cup water, ice cold

STREUSEL

⅓ cup brown sugar (light or dark)
⅔ cup rolled oats
½ cup all-purpose flour
2 teaspoons Indian As Apple Pie chai masala
⅛ teaspoon kosher salt
¼ cup butter, cold, cubed (½” cube)

APPLE FILLING

1 cup granulated sugar
¼ cup all-purpose flour
2 tablespoons Indian As Apple Pie chai masala
½ teaspoon kosher salt
2 lbs (~6 medium apples) Granny Smith and/or Honey Crisp apples; peeled, cored, and thinly sliced (⅛” thick)

Instructions

MAKE THE PIE DOUGH

In a medium bowl, combine 1 cup all-purpose flour and ¼ teaspoon kosher salt.
Add ½ cup (1 stick) cold, cubed butter (½-inch cubes) and toss together with your hands to coat the butter with the flour.
Cut the butter into the flour by pressing the butter together between your fingers to break up and flatten each piece. Occasionally, re-toss the mixture to make sure all of the butter pieces are still coated with flour. The butter will not be uniform in size, but no pieces should be larger than ¼”. The mixture is ready when it holds together when squeezed tightly, but still breaks under the pressure of your thumb.
Make a well in the center of the mixture. Add ¼ cup ice-cold water, reserving about 1 tablespoon (15 grams), and toss together with your hands, creating big clumps of dough. If any dry bits of dough remain in the bottom of the bowl, slowly add in the reserved water one teaspoon at a time until it comes together. Gather the dough into a disk, cut the disk into quarters, and stack each quarter on top of the other. Firmly press the dough together to about 1” thick, reform into a disk, wrap, and refrigerate for at least 30 minutes and up to two days.

MAKE THE STREUSEL

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using your hands, combine ⅓ cup light or dark brown sugar, ⅔ cup rolled oats, ½ cup all-purpose flour, 2 teaspoons chai masala, and ⅛ teaspoon kosher salt.
Add ¼ cup cold, cubed butter (½-inch cubes) and mix on low speed or rub the butter into the dry ingredients with your fingers until large, crumbly clumps form. Refrigerate the streusel until ready to use.

ROLL OUT THE DOUGH

Preheat the oven to 375°F.
Remove the chilled pie dough from the refrigerator. Lightly flour your work surface, the top of the dough, and a rolling pin to prevent sticking.
Working from the center, roll the dough into a circle about ⅙" thick and 11" in diameter. Rotate the dough often to ensure it’s not sticking, re-flouring as needed.
Fold the dough in half vertically and then horizontally. Place the point of the folded dough in the center of the pie plate and unfold it carefully. Gently press the dough into the bottom and up the sides of the pie plate, taking care not to stretch it. Allow about a ½-inch overhang on all sides and trim any excess dough with kitchen scissors. If any areas are short, patch them by pressing trimmed dough into those spots.
Fold the overhanging dough under itself so the edge of the crust is flush with the pie plate. Refrigerate the prepared crust until ready to use.

PREPARE THE FILLING AND BAKE THE PIE

To make the filling, in a large bowl, combine 1 cup sugar, ¼ cup flour, 2 tablespoons chai masala, and ½ teaspoon kosher salt. Add the apples and toss until coated with the sugar and spice mixture.
Pour the apple filling into the prepared pie crust and spread evenly. Sprinkle the streusel topping over the apples.
Place the pie on a rimmed baking sheet and bake at 375°F for 45–60 minutes, or until the apple filling is bubbling and the topping is golden brown. If the top begins to brown too quickly, lightly tent the pie with aluminum foil. Allow the pie to cool completely before slicing and serving.

Tips & Notes

This recipe makes one standard 9” pie. For a deep-dish pie pan, multiply dough and filling by 1.5x and increase baking time to 75-90 minutes

To make a slab pie in a 9x13” rimmed baking sheet or baking dish, multiply filling and streusel by 1.5x and increase bake time to 60-75 minutes.

Streusel can be baked on its own on a rimmed baking sheet at 350°F for 20 minutes, stirring once at the 10-minute mark. Use baked streusel to top yogurt or ice cream, or enjoy as a snack.

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Chicken Gluten-Free Instant Pot

Ingredients

Instructions

Ingredients

1 ¾ cups all-purpose flour
1 ½ teaspoons kosher salt
¾ cup (1½ sticks) butter, cold and cubed (½-inch cubes)
¼ cup ice-cold water
⅓ cup light or dark brown sugar
⅔ cup rolled oats
1 ¼ cups granulated sugar
4 tablespoons Indian As Apple Pie chai masala
2 lbs (about 6 medium) Granny Smith and/or Honeycrisp apples, peeled, cored, and thinly sliced (⅛ inch thick)

Instructions

In a medium bowl, combine 1 cup all-purpose flour and ¼ teaspoon kosher salt.
Add ½ cup (1 stick) cold, cubed butter (½-inch cubes) and toss together with your hands to coat the butter with the flour.
Cut the butter into the flour by pressing the butter together between your fingers to break up and flatten each piece. Occasionally, re-toss the mixture to make sure all of the butter pieces are still coated with flour. The butter will not be uniform in size, but no pieces should be larger than ¼”. The mixture is ready when it holds together when squeezed tightly, but still breaks under the pressure of your thumb.
Make a well in the center of the mixture. Add ¼ cup ice-cold water, reserving about 1 tablespoon (15 grams), and toss together with your hands, creating big clumps of dough. If any dry bits of dough remain in the bottom of the bowl, slowly add in the reserved water one teaspoon at a time until it comes together. Gather the dough into a disk, cut the disk into quarters, and stack each quarter on top of the other. Firmly press the dough together to about 1” thick, reform into a disk, wrap, and refrigerate for at least 30 minutes and up to two days.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using your hands, combine ⅓ cup light or dark brown sugar, ⅔ cup rolled oats, ½ cup all-purpose flour, 2 teaspoons chai masala, and ⅛ teaspoon kosher salt.
Add ¼ cup cold, cubed butter (½-inch cubes) and mix on low speed or rub the butter into the dry ingredients with your fingers until large, crumbly clumps form. Refrigerate the streusel until ready to use.
Preheat the oven to 375°F.
Remove the chilled pie dough from the refrigerator. Lightly flour your work surface, the top of the dough, and a rolling pin to prevent sticking.
Working from the center, roll the dough into a circle about ⅙" thick and 11" in diameter. Rotate the dough often to ensure it’s not sticking, re-flouring as needed.
Fold the dough in half vertically and then horizontally. Place the point of the folded dough in the center of the pie plate and unfold it carefully. Gently press the dough into the bottom and up the sides of the pie plate, taking care not to stretch it. Allow about a ½-inch overhang on all sides and trim any excess dough with kitchen scissors. If any areas are short, patch them by pressing trimmed dough into those spots.
Fold the overhanging dough under itself so the edge of the crust is flush with the pie plate. Refrigerate the prepared crust until ready to use.
To make the filling, in a large bowl, combine 1 cup sugar, ¼ cup flour, 2 tablespoons chai masala, and ½ teaspoon kosher salt. Add the apples and toss until coated with the sugar and spice mixture.
Pour the apple filling into the prepared pie crust and spread evenly. Sprinkle the streusel topping over the apples.
Place the pie on a rimmed baking sheet and bake at 375°F for 45–60 minutes, or until the apple filling is bubbling and the topping is golden brown. If the top begins to brown too quickly, lightly tent the pie with aluminum foil. Allow the pie to cool completely before slicing and serving.

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Oven: Chai Apple Pie

WHEN I CAME UP WITH INDIAN AS APPLE PIE AS THE NAME OF MY COMPANY...

Oven: Chai Apple Pie

Ingredients

Instructions

Tips & Notes

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