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Chai Spiced Apple Cranberry Pie

This chai spiced apple cranberry pie is layered with sweet spiced, orange scented apples and tart, juicy cranberries inside a tender and flakey all butter pie crust. 
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 40 minutes
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 8 servings


  • 1 recipe, All Butter Pie Dough
  • 8 apples (about 3 lbs), peeled and sliced to ¼" I used half granny smith and half honeycrisp apples.
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • Zest of a orange
  • 2 tablespoons orange juice
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon fine sea salt
  • 2 tablespoons unsalted butter
  • 1 cup fresh cranberries
  • 1 tablespoon cornstarch
  • 1 egg yolk
  • 1 tablespoon water
  • demerara sugar, for sprinkling


Prepare the pie crust:

  • On a floured work surface, roll out one of the discs of chilled dough, keeping the other disk refrigerated. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.
  • Place the dough onto the pie dish. Ease the dough, without stretching, into the pie dish. Refrigerate until ready to use.

Prepare the lattice:

  • On a floured work surface, roll out the second disk of dough, also to a 12" diameter.
  • Cut 10-12 evenly sized strips using a pizza cutter or a knife. Lay the strips on a cookie sheet lined with parchment and place in the refrigerator until ready to use.

Prepare the filling:

  • Position the baking rack in the middle of the oven. Heat the oven to 425F and place a large baking sheet on the center of the rack.
  • In a large bowl, combine the apples, orange zest, orange juice, brown sugar, sugar, cinnamon, ginger, cardamom, cloves, nutmeg and salt and mix to combine.
  • Transfer the apples to a large colander and place over a bowl. Let the apples macerate and release their juices for at least 40 minutes or for as long as two hours. 
  • Pour the drained liquid into a small saucepan along with the butter over medium low heat. Place the apples back into the bowl.
  • Cook the liquid until slightly thickened and reduced to about ½ cup. Set aside to cool slightly.
  • Add the cranberries, cornstarch and liquid to the apples and mix to combine. 

Compile the pie:

  • Remove the pie crust from the refrigerator. Layer the apples and cranberries into the pie crust, creating a mound in the center.
  • Remove the lattice strips from the refrigerator. Lay 5 to 6 strips, evenly spaced over the pie. 
  • Weave the remaining strips over and under, perpendicular to the first set of strips  to create a lattice. Adjust the strips to ensure they are evenly spaced.
  • Trim any excess dough over 2". Fold and tuck the dough on the edges to create an outer ridge and to ensure the lattice and bottom crusts are adhered.
  • Flute the edge, or crimp with a fork.
  • Whisk together the egg and the water. With a pastry brush, brush the lattice top and the edges with a thin layer of the egg wash.
  • Lightly sprinkle demerara sugar over the lattice crust.
  • Place the pie on the baking sheet in the center of the oven. Bake for 30 minutes.
  • Reduce the oven temperature to 350 and bake for an additional 35-45 minutes, or until the filling is bubbling and the crust is golden brown.
  • Let the pie cool for 3 hours to allow the filling to set,  or until just warm. 


Pie can be made in advance and left at room temperature for up to 2 days. To keep the pie longer, cover the pie tightly with plastic wrap and store in the refrigerator for up to 5 days.
Keyword apple pie, blueberry pie, Chai Spiced Apple Cranberry Pie, cranberry pie
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