Chai Spiced Double Apple Pie
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.
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INGREDIENTS
Nutrition- 3⁄4
- 3tablespoons spiced rum
- 11ounces pie crust mix
- 3⁄4cup packed light brown sugar
- 2tablespoons sugar
- 2tablespoons flour
- 1teaspoon chai mixed spice
- 3
- 1
- 1teaspoon sugar
Optional
- 1
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DIRECTIONS
- Place jellyroll pan on rack in lower third of oven.
- Preheat to 350°F.
- Combine dried fruit and rum. Microwave on high at 15 intervals until warm and plumped. Set aside.
- 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.
- In large bowl, combine brown sugar, flour, and spice. Stir in apples and dried fruit mixture until coated. Transfer into crust.
- 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.
- Bake on hot pan for 2 hours or until bubbly. Cover with foil after 2 hour if crust is browning too quickly.
- Cool completely on rack. Serve with ice cream, if desired.
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