You guys, I baked a PIE!
One would “think” that since I have this blog and obviously know my way around the kitchen pretty well, that I’m also proficient in baking in addition to cooking… right?
So, yes. We need to celebrate. Break out the bubbly and let’s toast to my success!
I love the taste-as-you-go process of cooking. A pinch more salt, a little more pepper… always adjusting to make it perfect. It’s a romantic dance that fills my heart with joy. But when you are baking, that romance isn’t there. It’s an all or nothing, one shot deal. You can prep for hours, days or even weeks, then to only fail miserably… wasting time and ingredients.
So, when I share a recipe like this Chai Tea Apple Custard Pie, I hope you understand that you don’t need to feel intimidated, no matter how unskilled you feel in the kitchen!
No matter sweet or savory, cooking or baking; the easiest way to increase your odds of success is to always source the best ingredients. Good, wholesome, real food doesn’t come from the gas station, it comes from farmers and reputable brands.
For my Chai Tea Apple Custard Pie, instead of seasoning or sweetening our apples, we’re going to INFUSE them with chai tea…. HOWEVER we’re not going to make chai tea from scratch. We’re leaving that to the professionals at Oregon Chai®.
Have you tried Oregon Chai Tea Latte Concentrate, yet?
Enjoying a warm, fool proof, chai tea latte is one of my FAVORITE ways to take a little “me time” when life feels a little too much.
Hit the pause button this fall before the start of the busy holiday season by stopping by your local Target to grab Oregon Chai and experience the perfect, rich, soothing mix of sweet and spicy bliss.
Their blend of premium black tea, vanilla and honey with authentic chai spices like clove, cardamom, cinnamon and ginger comes in a shelf stable package that’s a staple in our pantry. While I love to create deliciousness, I also sincerely appreciate when we can have Organic and non-GMO Project Verified products, made with all natural ingredients. Oregon Chai is good to the earth and good to the community. To learn more about Oregon Chai, Click HERE.
I pretty much grew up drinking chai tea, but didn’t know it. My mom starts her day with a cup of sweetened black tea and milk, which is why I fell in love with chai lattes at my first sip. I love that creamy, sweet tea that’s elevated with the most amazing spice blend!
To make a perfect cup of chai tea, simply froth together equal parts Oregon Chai Tea with milk, then enjoy! It can’t get easier or more delicious!
Now that we’ve got a cup of tea and took a few minutes of “me time,” let’s get back to my Chai Tea Apple Custard Pie, right?!?
Chai tea infused apples, along with an easy custard, goes into a pie crust and is baked until almost set. It’s then topped with a brown sugar, pecan and coconut crumble, and baked until crisp.
You can serve it while still warm or let it chill in the fridge overnight…
Slice yourself a generous piece of pie, pour a warm chai tea latte and enjoy a few quite minutes.
Thanks to Oregon Chai, there’s no guess work in the delicious chai spice blend that makes it all so good!
I’m sure you can’t wait to run to Target to grab Oregon Chai, but don’t forget to download the Target app where you’ll find a Cartwheel offer to save you $$ and visit the Oregon Chai site to get more recipe inspiration.
Until next time….
Chai Tea Apple Custard Pie, PLUS How to Make the Perfect Chai Tea Latte!
For the Chai Tea Apples
- 1 cup Oregon Chai Tea Latte Concentrate
- 8 medium Granny Smith Apples
For the Custard
- 1 single pie crust
- Blind bake your pie crust in a 350F preheated oven for 15 minutes. Remove from oven and allow to cool completely. (keep oven preheated to 350F)
- In a skillet with sides, bring 1 cup of Chai tea to a simmer over high heat, allow to reduce by 1/2 (roughly 3-5 minutes)
- Add peeled, cored and sliced apples to the reduced chai tea, continuing to cook on high for 5 minutes or until the apples are soft and the liquid is evaporated. Set aside.
- In a medium bowl (or blender) whisk together half and half, eggs, sugar and vanilla.
- Place chai tea infused apples in your pie crust, pour custard on top. Bake at 350 for 30 minutes or until the center is barely set.
- Using your fingers, mash together butter, brown sugar, pecans and coconut. Sprinkle overtop of pie. Bake for another 10 minutes or until the top is lightly browned but the crust edges do not burn. For best results use a pie edge cover.
- Allow to cool before slicing. Enjoy with a warm cup of chai tea latte!
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