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Chai Spiced Double Apple Pie

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“Very easy and spicy twist on traditional apple pie. You can also sub the raisin/cherry mix for some more apples, different fruit, etc. Serve with a unique ice cream such as rum raisin, almond, a holiday spice flavor like gingerbread or pumpkin pie, or apple-mint. I've also made a cool whip topping or white cake icing mixed with different flavors and served the variations alongside...try pumpkin spice mix, apple-mint jelly, ginger, instant chai mix.”

Ingredients Nutrition


  1. Place jellyroll pan on rack in lower third of oven.
  2. Preheat to 350°F.
  3. Combine dried fruit and rum. Microwave on high at 15 intervals until warm and plumped. Set aside.
  4. Coat deep-dish pie pan with cooking spray. Prepare crust as instructed, reserving 2/3 cup of dough. On lightly floured surface, roll out remaining dough into 14" round. Fit into pan. On lightly floured surface, roll reserved dough into 14" round, cut out 10 1-in wide strips.
  5. In large bowl, combine brown sugar, flour, and spice. Stir in apples and dried fruit mixture until coated. Transfer into crust.
  6. Brush edges of crust with egg. Arrange dough strips in lattice pattern over filling. Press ends onto bottom crust. Trim edges and flute. Brush with egg. Sprinkle evenly with sugar.
  7. Bake on hot pan for 2 hours or until bubbly. Cover with foil after 2 hour if crust is browning too quickly.
  8. Cool completely on rack. Serve with ice cream, if desired.

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