Welcome back friends, Chai Humm Kombucha is back just in time for the leaves to change and the air to turn crisp again. Mmmm the warm spices, the subtle sweetness with the immune boosting benefits of kombucha (no fall colds for us, thank you!) and the cozy sweater weather. Fall gets us a little swept up! Especially in the baked goods department. 🙂
In our humm-ble opinion, some of the best smells in the world include the scent of fresh mountain air, crisp fall leaves, newborn baby and…. fresh baked apple pie. Oh, and the scent of warm fall spices like cinnamon, ginger and cardamon. Hey… why not add a little sweet, tangy and spicy chai kombucha to your pie? The way the apples meld with the chai spices will bring your standard great apple pie to a new level!
This pie a mixture of apples and chai spices, with a not-to-sweet end result. And then we just went ahead and took it over the top by adding a chai spiced kombucha caramel sauce. Your fall bake sale will never be the same.
Apple Chai Kombucha Pie
Prep time: 30 minutes
Total time: 2 hours 25 minutes
Makes 1 pie
- 2 bottles Chai Humm Kombucha
- ½ cup prepared caramel sauce
- 2 teaspoons cornstarch
- Splash of water
- 1 double crust store bought pie crust or your favorite pie crust recipe
- 1 large egg yolk, for egg wash
- 1 tablespoon heavy cream, for egg wash
- 3 pounds assorted apples, such as Granny Smith, Braeburn, Fuji, Honeycrisp or Jonagold, peeled, cored and cut into ¼ inch slices
- ⅓ cup all-purpose flour plus a little extra for dusting the counter
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamon
- ¼ teaspoon kosher salt
- Sugar for sprinkling
- Pour the bottles of Humm Chai Kombucha into a small saucepan and bring to a simmer over medium-high heat. Reduce both of them down to half their liquid volume. Add the caramel sauce and stir to combine. In a small bowl, mix together the cornstarch with the splash of water. Add the cornstarch mixture to the caramel chai sauce and cook over low heat until thick. Remove from the heat and set aside.
- In a small bowl, whisk together the egg yolk and the heavy cream and set aside.
- Using a dusting all-purpose flour, roll out one of the pie crusts and fit into your pie dish. Trim the edge of the pie crust to be flush with your pan.
- In a large bowl, toss the sliced apples together with the ⅓ cup of flour, lemon juice, cinnamon, ginger, nutmeg, cardamom, and salt.
- Pile the apples on top of the bottom pie crust and drizzle with ¼ cup of the caramel sauce.
- Roll out the second pie crust (or make a lattice crust). Brush rim of the bottom crust with the egg wash. Top the apples with the second pie crust and trim to leave a 1-inch overhang. Tuck dough under bottom piece, and crimp edges. Brush the entire pie with the egg wash and cut 4-5 vent holes in the top crust to allow steam to escape. Sprinkle all over with sugar. Refrigerate until firm, about 30 minutes.
- Put the pie on a baking sheet, and preheat the oven to 425 degrees. Bake the pie on the lowest rack for 25 minutes, until crust begins to turn light brown. If the crust is browning too fast, tent with foil.
- Reduce the heat to 375 degrees and bake until the crust is golden brown and the juices bubble, about 60-75 more minutes. Transfer the pie to a rack to cool before serving.
- Top with whipped cream and more caramel sauce if desired.