Bake15: Chai-spiced Apple Pie (Pie #2)

October is the time for a visit to the apple orchard.

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In particular, Whittier Fruit Farm. We love it. The apple selection is great, and you can’t really complain about apples at 80 cents per pound.

They also have a “trac-tor”, as Caleb learned to say, to take visitors to the various apple sections. Straight to the Cortlands and Macouns, please.

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Look at how cool that kid is. Way cooler than me in those sunglasses. I’m definitely not getting any waves goodbye during his middle-school phase.

We also went with this sweet couple and their little Sophie.

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And then we picked for awhile and ended up with 23 lbs of apples. That’s like, a lot of apples.

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^ that many apples. With feet in the picture for reference.

We also attempted to take some photos in a wagon, and those just ended up being awkward because it was so windy. Note: always take the cute wagon pictures before apple picking when everyone is 100% happy and smiling.

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Anyway, to the pie.

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I had an apple-tasting helper. “Look, mom, try this!” I know, right, Caleb? Apples are pretty darn good.

A neighbor let me borrow her apple corer & peeler. It worked for smaller apples, but not so much for the huge Cortlands that we got from the orchard.

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But, you can’t really argue with that cool spiral. 99.9% sure I can’t do that by hand. And the remaining 0.1% of me is not going to try.

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For the larger apples, I just peeled and chopped them into large chunks myself, then used the slicer blade for the food processor – and voilá! Super thin apple slices. Why so thin? Well, my mom sent me an article on the science of a good apple pie, and that’s what science says to do! Apparently the apple cider vinegar in the crust is also based on science.

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I like to use a large, plastic bowl with a lid to mix the spices and apples. Put the lid on and shake a bit, and the apples are perfectly and super evenly coated!

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Then, of course, for proper ventilation (as also mentioned in the science of an apple pie article), a dinosaur can be cut in the middle of the pie. Because, why not?

I also read that pretty much any tool can be used to make a cool pattern in the crust, so I tried this heart-shaped wine stopper.

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Foil to protect the crust + an egg white coating = a pie ready for the oven!

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Then you wait a little for it to cool and devour it.

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The pie ratings:

The pie rating scale is a Mike-determined scale from 1 – 10, with a 5 being the “classic, homemade apple pie”, and 10 being the highest rating.

Emily: 6

Mike: 6.5

I still like this crust recipe, although I am not certain that it was the right one for this apple pie. But, I think the amount of spice in the pie was a good, subtle amount to still get the chai flavor, but not be too overwhelming, so that was great!

Chai-spiced Apple Pie

Adapted from thekitchenpaper

Ingredients:

  • 1 batch of pie dough from this recipe (save the egg whites!)
  • 5 large Cortland apples (~ 3 cups sliced)
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp cloves
  • 1/8 tsp coriander
  • 1/8 tsp ginger
  • pinch of black pepper

Directions:

  • Preheat oven to 375˚F
  • Peel and slice apples in large chunks. Then, put through food processor using the ‘slicing’ blade to slice apples very thin
  • Place sliced apples, sugar, cornstarch, and spices in a large bowl. Put lid on bowl and shake to coat apples with spices evenly
  • Roll out the bottom pie crust and put it in the pan
  • Place apples in the pie pan
  • Roll out the top pie crust and use a cookie cutter to cut a shape out of the middle (I suggest a dino 😉 ) – then place the pie crust on top of the pie filling
  • Trim excess crust from the sides and press the top and bottom crusts together
  • Brush the top of the crust with egg white
  • Cover the crust with aluminum foil, place the pie in the oven, and bake for 50 minutes
  • Remove the foil from the crust and bake for an additional 10 minutes. The crust will be golden brown
  • Take the pie out of the oven and let cool for two to three hours. Then, eat up!!

One thought on “Bake15: Chai-spiced Apple Pie (Pie #2)

  1. Judith M Heimerl says:

    I just love your posts and I’m sitting her salivating wishing I could eat that slice of pie in the pictures. Leave it to your mom to give you the best advice to making good pies — she is one of the best pie makers and, no doubt, you are following in her footsteps.

    And Caleb is getting cuter and cuter, if t hat is possible!

    Judy

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