Long time ago I made this Tea Chai Apple Pie but I had misplaced it or put other recipes so today I searched for the recipe and uploaded the photos.
I love everything with apples. Tarts, cakes, fresh apples . I like all!
This is a different recipe with Chai Tea but absolutely delicious.
I like to use Tea in some recipes!
Adapted from: Eating Well
Chai spiced apple pie
Ingredients
1 1/4 all purpose flour
1 cup whole wheat pastry flour
1 teaspoon granulated sugar
1/4 teaspoon salt
10 tablespoons cold unsalted butter
4-6 tablespoon Ice water
1 large egg lightly beaten with water
1 teaspoon demerara sugar
Filling
1/2 cup honey
1 1/2 tablespoon vanilla extract
6 or 7 granny smith applespeeled and in slices
1 tablespoon minced cristal ginger
1 1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon ground cloves
pinch of salt
3 tablespoons all purpose flour
To make the crust
Whisk 1 1/2 cups all purpose flour, whole wheat flour, granulated sugar and 1/4 teaspoon salt in a medium bowl. Cut butter into small pieces and quickly them into the dry ingredients with yours fingers until the pieces are smaller but still visible. Add 4 tablespoon ice water and toss with a fork until evenly moist.
Squeeze a clump of dough . If it stays together maybe is ok in water . If not add a tablespoon of water at a time tossing with a fork until the dough stay together.
Knead the dough in the bowl a few times will be still a little crumbly.
Turn out onto a clean surface and knead a few more times until the dough just holds together. Divide in half and shape into 5 inch wide discs (about 12 cm) Wrap in plastic and refrigerate by 1 hour.
To assemble pie
Preheat oven to 375 °F (190° C)
Let the dough stand at room temperature for 5 minutes to warm slightly- Roll out one disk onto a floured surface into 12 inch (30 cm) transfer to a pie pan.
Prick in several spots with a fork. refrigerate
to make the filling
Combine honey and vanilla in a small saucepan and warm over low heat just until the honey thins a bit. Gently toss apples in a large bowl with the honey mixture, ginger cinnamon cardamom, cloves and salt.
Sprinkle with flour and stir to combine . Transfer the filling to the pie pan. Moisten the outer edge with water.
To make the lattice top (see below too)
Roll out the remaining dough between sheets of parchment paper. Cut the dough in 12 strips. To weave the lattice place the strips next each others on top of the pie, leaving about a 1 inch gap between strips.
Fold back the first, third and fifth strips of dough all the way to the edge of the pie. Place a shorter strip of dough across the unfolded strips. Unfold the folded strips over the crosswise strip.
Now fold back the second and fourth strips of dough all the way to the crosswise strip. Place a strip of dough across the unfolded strips over the crosswise strip. Repeat until the top is covered.
Crimp the edge with a fork.
Brush the lattice with the egg wash and sprinkle with demarara sugar.
Put the pie in the oven and place a rimmed baking sheet on the track below to catch any drips.
Bake to 190°c (375 F) about 40 to 45 minutes until the crust is golden brown and the juices are bubbling.
Cool completely on a wire rack.
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en español
Tarta de manzanas con Te Chai
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