Maple Chai Apple Pie became my son’s two-years-running birthday pie—the only birthday request he’s ever repeated. It’s an apple pie sweetened with pure maple sugar and spiced like a chai latte, finished with a rich drizzle of heavy cream tossed with the apples for a silky, custardy filling.
When he first asked for it, I adapted a classic double-crust apple pie by swapping in maple sugar and a blend of warming spices: cinnamon, ginger, cardamom, nutmeg, black pepper, and a pinch of cloves. A splash of vanilla and half a cup of heavy cream folded into the apples produced a luxuriously creamy texture that elevated the familiar apple pie into something both comforting and exciting.
Unlike many pies that fall into categories—cream pies for some, fruit pies for others—this Maple Chai Apple Pie manages to be both rich and rustic. The maple sugar adds depth and a caramel-like note, while the chai spices give warmth and complexity without overpowering the apples. The top is decorated with small crust pieces arranged like overlapping roof tiles, giving the pie a striking, autumnal appearance perfect for holidays like Thanksgiving.
Maple Chai Apple Pie
This recipe yields a deep-dish pie with a tiled top crust. Plan on about 1 1/2 batches of double-crust pie dough; if you use store-bought rolled crusts, three single pie dough rounds are usually enough. Use a sturdy, baking-friendly deep dish pie plate so the creamy filling has room without running over.
To create the decorative top, cut small shapes—maple leaf cutters work wonderfully—or any small cookie cutter about 1 1/2 to 2 inches across. Arrange the pieces in a slightly overlapping spiral, starting at the outer edge and working toward the center. The finished crust resembles golden, sugar-crusted leaves laid like tiles.
Ingredients
- 1 1/2 double-crust pie dough batches (or 3 purchased single pie dough rounds)
- 1 cup pure maple sugar, plus extra for sprinkling on the crust
- 1/4 cup cornstarch
- 1 vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon grated or ground nutmeg
- Pinch of ground cloves
- 1/2 cup heavy cream, plus extra for brushing the crust
- About 3 pounds fresh baking apples, peeled, cored, and thinly sliced (roughly 8–10 medium apples)
Instructions
- Preheat the oven to 450°F (232°C).
- If using homemade dough, roll one third of it to about a 10-inch diameter and fit it into the bottom of a deep-dish pie plate. Trim, leaving about 1/4 inch of overhang. Set aside.
- In a large bowl, whisk together the maple sugar, cornstarch, vanilla bean scrapings, cinnamon, ginger, cardamom, black pepper, nutmeg, and cloves until evenly mixed. Toss the apple slices into the dry mixture until they are evenly coated.
- Drizzle the heavy cream over the spiced apples and toss gently to combine. Scrape the apple mixture into the prepared pie shell and level it lightly.
- Roll out the remaining dough and cut with a small cutter (maple leaf shapes are lovely) about 1 1/2–2 inches across. Arrange the cut-outs in a slightly overlapping spiral, beginning at the outer edge and working inward until the top is covered like tiles.
- Brush the crust lightly with heavy cream and sprinkle with a little extra maple sugar for shine and caramelization.
- Place the pie on a baking sheet to catch any drips. Bake at 450°F for 15 minutes, then reduce the oven temperature to 350°F (177°C) and continue baking for about 40 minutes, or until juices bubble up between the tiles and the center is cooked through. If the outer crust begins to brown too quickly, gently cover the edges with foil until the center finishes baking.
- Remove from the oven and let cool for at least 45 minutes. For clean, tidy slices, allow the pie to cool completely to room temperature before slicing.
This pie pairs beautifully with whipped cream or a scoop of vanilla ice cream. The maple and chai spices make it an elegant addition to holiday dessert tables while still feeling homey and comforting.
Tips & Notes
- If using pre-rolled crusts, plan for three rounds to have enough decorative pieces.
- Any combination of firm baking apples works well; mix sweet and tart varieties for the best flavor balance.
- Protect the pie’s outer crust with foil if it browns faster than the center cooks.
- Allow the pie to cool sufficiently so the filling sets; warm slices are tempting, but they may fall apart.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using your specific ingredients and portions if needed.
This post was originally published October 19, 2016 and was revised in October 2018.