Chai Apple Pie
Prep time
Cook time
Total time
Recipe type: Dessert
For the Crust
  • 2 and ½ cups all-purpose flour
  • 1 teaspoon salt
  • ⅔ cup Thrive Algae Oil
  • 6 tablespoons ice-cold water
For the Filling
  • 5–6 apples, cored, peeled, and sliced into ½-inch slices (approximately 8 cups of apple) I like using a mix of granny smith, jazz, and piñata apples.
  • 2 tbsp lemon juice
  • ¼ cup all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp ground cardamom
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ⅛ tsp fresh ground black pepper
  • ½ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, lightly beaten
  1. Start by making the crust. Combine flour and salt in a medium mixing bowl. In a separate mixing bowl, combine the Thrive Algae Oil and 5 tablespoons of ice-cold water; don't mix the liquids together.
  2. Add liquids to the flour mixture. Stir with a fork until a ball forms; adding 1 tablespoon of ice water if it is very crumbly and not holding. It is okay if the dough is not totally cohesive (some crumbles may exist). 

Divide the dough into two equally sized balls. Place in an airtight container and let rest in the fridge for at least 15 minutes while you make the filling.
  3. In a large bowl, stir the apples, lemon juice, flour, all of the spices, sugar, and vanilla extract together until thoroughly combined. Set filling aside.
  4. Preheat oven to 400°F.
  5. For one pie crust, place the dough ball between two pieces of parchment paper. Use a rolling to roll the dough out until it's 12 inches in diameter. Carefully peel the top layer off of the parchment paper. Invert the pie crust into a pie plate and carefully peel the parchment paper off of the dough.
  6. Spoon the filling into the crust and discard some of the leftover juices in the bottom of the bowl.
  7. Repeat the rolling process with the 2nd dough disc.
  8. Carefully lay the rolled out dough over the filling. Use a small paring knife to trim off excess dough from the sides. Cut slits in the top to form steam vents. Crimp the edges to seal.
  9. Whisk the egg and lightly brush the top of the pie crust with it. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, you can opt to place a pie crust shield or foil on top of the pie to prevent the edges from browning too quickly.
  10. Allow the pie to cool for at least 3 at room temperature before serving.
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