Bust out the apples and get ready to start eating an old family favourite with a twist – Chai Apple Pie! It’s spiced, sweet, and satisfying. One bite, big or small, is almost always followed up with a second, third and fourth bite! Is there anything more perfect than eating home-baked goodies – hang on – yes, home-baked goodies with your favourite Madura cuppa! And with winter fast approaching now is the time to bust out the apple, dive right in – crust first! So if you love apple and you adore the deliciously cozy flavours of our Madura Chai, then this is a recipe that will suit you!
Say it with me…
Chai. Spice. Apple. Pie. Now. Please.
Madura Te Chai Infused Apple Pie
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup very cold unsalted butter, cut into small cubes
- 1/3 cup cold buttermilk
- Approx. 9 large apples. Try mixing it up by using 3 Granny Smith Apples with 6 Royal Galas – giving you a perfect combination of sweet with a little tartness.
- 2 tablespoons cold unsalted butter, divided
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon, plus more if desired
- 3 Madura Chai Leaf Infusers – increase or decrease to personal taste, steeped in 1/3 cup of hot water – remove and discard infusers after 10 mins
- 1/4 teaspoon salt
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons cornstarch
- 1 large egg
- 1 tablespoon heavy cream or whole milk
- Coarse sugar (for sprinkling on the top)
First, let’s start on the pie crust
Combine flour, sugar, and salt in a food processor by pulsing a few times. Add the very cold butter cubes and pulse a few times until a pea-size coarse meal forms. Add the buttermilk and run the food processor continuously for several seconds until a dough forms. Transfer onto a non-floured clean surface. Press to form a dough. Divide the dough in half. Roll each half into balls and flatten into thick disks. Wrap each disk with plastic wrap and chill in the fridge for at least 1 hour or overnight. Ensure to let the dough sit on the counter for 15 minutes to soften it slightly. Now for the good stuff- the filling
Peel apples and cut out the core. Then cut into slices. Ensure the apples are all cut to the same size. In a large deep skillet, melt over a medium heat one tablespoon unsalted butter. Add the sliced apples, brown sugar, granulated sugar, cinnamon, nutmeg, allspice, salt, lemon juice, Madura Chai infused liquid and lemon zest. Cook, stirring for about 10-15 minutes until apples have slightly softened but not lost their shape. Sift and sprinkle 1-2 tablespoons cornstarch and mix (start with one tablespoon and add more if needed). Bring to a simmer and cook for an additional 3-5 minutes until juices thicken. If not thick enough, add more cornstarch little by little, stirring. Note: sifting the cornstarch beforehand prevents clumps from forming. Set aside and let cool at room temperature. Time To Assemble
After the filling has cooled down, preheat oven to 200 degrees. Cut remaining 1 tablespoon of cold butter into small cubes. Set aside. Grease 9 inch (23cm) round pie dish. Roll out the dough to a 12-inch circle using a rolling pin on a floured surface to about ¼ inch thick. Repeat for the second disk. Place one of the rolled out dough discs into the pie dish and lightly press down in the base. Fill with the cooled apple pie filling and dot with the remaining butter (cut into small cubes). Cover the pie with the second rolled out dough - trim any overhang or excess dough — seal edges with a fork. Make a few slits at the top to let the steam escape. Alternatively, you can make a lattice pattern if you are in a crazy creative mind. If you do make a lattice top, refrigerate the pie for about 15-20 minutes, before next step. Make the egg wash by whisking the egg with heavy cream or milk. Brush the pie dough with egg wash and sprinkle with coarse sugar if desired. Get Baking
Place pie on a large baking tray and bake for 25 minutes. Remove pie from oven and cover with foil. Lower oven temperature to 180 and bake for an additional 30-35 minutes until golden brown and bubbly. Let it cool on a wire rack for 3 hours before serving. Otherwise, it will fall apart! Did you know?
Did you know that Chai is the name for tea in many different languages? It’s derived from the Chinese word for tea, ‘cha’, and while it may seem like a relatively recent player on the Australian tea scene (Hipsters of the last decade aside), it’s been the cultural brew of choice for hundreds of years in India, where the spices used vary from region to region. Our Chai blends a fusion of exotic spices with our finest black tea to deliver a rich, fragrant brew far removed from the artificial syrups and powders frequently used in cafes. Once you’ve had a taste of our real Chai, you’ll be spoiled forever, and there’s no turning back…trust us! Madura is committed to producing pure, healthy tea that is bursting with flavour. To read more about Madura Tea Estate or discover all of our quality blends, organic and herbal teas, we welcome you to visit our online store.
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