Chai-Spiced Fresh Peach Pie
One double-crust pie
Your favorite two-crust pie dough recipe (I have a couple on this site)
Chai Spice Mix:
2 Tbsp ground ginger
1 Tbsp ground cardamom
1 Tbsp ground cinnamon
1 tsp freshly-ground black pepper
1 tsp fine sea salt
For the peach filling:
5-6 cups of sliced peaches (I leave the skins on)
1 cup granulated sugar (plus 1 Tbsp to sprinkle over pie before baking)
3 Tbsp all-purpose flour
2 Tbsp cornstarch
2 tsp Chai Spice Mix
1 tsp vanilla paste
2 Tbsp unsalted butter, cut into small pieces
Egg wash – 1 large egg whisked together with 2 Tbsp water
1) Prepare your pie pastry, divide in half, wrap each in plastic wrap and chill for at least one hour.
2) Whisk together your Chai Spice Mix and pour into a small glass jar with a lid. You will want to use it again and again.
3) Slice your peaches and place them in a medium bowl. In a small bowl, whisk together the sugar, flour, cornstarch, and 2 tsp of the Chai Spice Mix.
4) Heat your oven to 400 degrees.
5) Roll out the first of your doughs to fit your chosen pie dish. Place in the dish leaving at least a one-inch overhang.
6) Roll out the second dough to a circle two inches larger than the top of your pie dish. Cut into 14 long slices.
7) Add the dry mix to the peaches and fold to fully combine. Fold in the vanilla paste. Spoon the peach filling into your pie dish and dot with the pieces of butter.
8) Lattice the top crust and fold the edges under. Whisk together the egg wash and paint the top crust. Sprinkle the top with the additional 1 Tbsp granulated sugar.
9) Bake for fifteen minutes to set the crust. Lower the oven temperature to 350 and bake for an additional 40-45 minutes until the juices are bubbly and the crust is golden brown.
10) Cool the pie on a wire rack for at least one hour before serving.
