At my family’s holiday celebrations, there are usually as many pies as there are people. Everyone shows up with a pie. Not that I mind! Around the holidays I’m okay with splurging, and have no problem heading home with a plateful of pie slices in an assortment of flavors.
We have our favorites, and can generally expect the usual pumpkin, apple, and pecan, which are all delicious. So I know that if I’m going to introduce something new into the mix, it better be pretty darn incredible. That’s where this pie comes in.
For starters, I made the crust from scratch. I’m usually too lazy to do that, but my mom does it, and her pies always end up being the favorites of the bunch. She told me a while back that her recipe involves nothing but flour, water and Crisco All-Vegetable Shortening, so those are the ingredients I went with. The whole process took a bit of patience, but it was so worth it. The flaky pastry crust totally made the pie. I loved this crust, but you could also make this pie with my coconut oil pie crust using Crisco Organic Coconut Oil.
Then there’s the filling. Apple pie is great, but why not take it up a notch? I love the flavor of chai tea, so I used that as my inspiration. Chai spices are actually pretty close to what you might normally find in an apple pie, but with the mellowing addition of some vanilla and cardamom. I also threw in some cranberries for a little tartness to offset the sweetness of the apples. Make sure you use a sweet variety of apple for this one, like Fuji or Pink Lady. As much as I love Granny Smiths, using them in this recipe might result in something that’s a little too tart, which could totally overpower the spices. I topped everything off with a layer of crumb topping, for some added texture and a burst of sweetness in every bite.
My chai-spiced cranberry apple pie turned out to be an all-time favorite. I think it’ll turn some heads this year.
For the crust:
For the filling:
For the crumble topping:
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