Dessert · Recipes

Yogi Tea Spiced Apple Pie

Thanksgiving is just around the corner, and that means lots of pie! Last year I wanted to spruce up my apple pie, so I tried adding spices I use when making homemade yogi tea. It worked out great! It’s an inspiration when my 9 year old niece asks me to make this pie for her in the middle of Summer! I was also inspired by other bakers who use unique spices when baking.


Yogi tea spices are so warm and comforting and as a bonus they are good for the immune system. The spices I use are cinnamon, cardamom, ginger, black pepper, cloves and nutmeg. These spices are a staple in my spice cabinet!  They are full of anti-inflammatory properties which help to ward off colds and other illnesses during the winter months.

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Apple pie is surprisingly easy to make, and the crust is just as easy. I like to fluctuate between using my own recipe, that’s slightly sweeter, and my great grandpas recipe that’s a bit more savory. Each recipe will give you enough dough to cover the top of your pie, and you might even have some leftover to adorn it with your favorite decorations.


I use mostly Granny Smith apples, and one red Fuji apple (which adds a little sweetness). I also like the rustic feeling of apple pie when it’s piled high with apple slices.

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Some tips: I peel the apples, but leave some of the skin on to add a dash of color to the pie filling.

Also, I like to let the apple mixture sit as long as possible so all of the juices and spices really saturate the apples.

My great grandpas pie crust calls for Crisco, but I substitute the Crisco with Earth Balance Butter Spread and it has been working out really well. The crust still comes out flaky, buttery and delicious.


Well, Yoga didn’t win for President, but we can still make pie! Let’s do it!

Yogi Tea Spiced Apple Pie

  • Servings: 6-8
  • Difficulty: Intermediate
  • Print


Yogi Tea Spiced Apple Pie Filling

  • 5 granny smith & 1 fuji apple* sliced & peeled
  • 2 tbs lemon juice* juice from one lemon
  • 1/4 cup flour*
  • 2 tsp cinnamon*
  • 1 tsp cardamon*
  • 1 tsp nutmeg*
  • 1 tsp ginger*
  • pinch ground black pepper
  • pinch ground cloves*
  • 1/4 cup pecans*
  • 1/2 cup coconut sugar*
  • 1 tsp vanilla*
  • 1 tbs cold unsalted butter* cubed
  • 1 large egg*
  • 1 tbs milk*

Pie Crust

My Recipe

  • 2 1/2 cups flour*
  • 1 tsp sea salt
  • 6 tbs chilled unsalted butter* cubed
  • 3/4 cup chilled earth balance butter
  • 1/4 cup coconut sugar*
  • 1/2 cup ice water

Great Grandpas Recipe

      • 3 cups flour*
      • 1 1/4 cup earth balance butter
      • 5 tbs water
      • 1 tbs vinegar
      • 1 egg, beaten
      • 1 tsp sea salt



Yogi Tea Spiced Apple Pie Filling

  1. Peel, core, and slice apples and place in a large bowl.
  2. Add in lemon juice, flour, cinnamon, cardamon, nutmeg, ginger, black pepper, cloves, pecans, coconut sugar, and vanilla. Mix until well combined. Set aside for at least 30mins.

Pie Crust

My Recipe

  1. In a large bowl mix flour, salt, and coconut sugar.
  2. Add in butter and Earth Balance butter. With a pastry cutter or two forks, cut in butters to the dry mixture until dough sticks together and creates sticky clumps.
  3. Once butter and flour are mixed add in ice water one tbs at a time. With a wooden spoon mix until dough starts to from into a ball. Careful not to add too much water. If using a spoon is not cooperating use hands to mix.
  4. Separate dough into two balls and press into discs, wrap in plastic wrap and place in fridge for at least 1 hour.

Great Grandpas Recipe

  1. With a pastry cutter or two forks, cut in Earth Balance Butter to the flour until dough sticks together and creates sticky clumps.
  2. Once mixed add in water, vinegar, egg and salt. With a wooden spoon mix the ingredients until dough starts to form into a ball.
  3. Separate dough into two balls and press into discs, wrap in plastic wrap and place in fridge for at least 1 hour.

Preparing Pie and Crust

    1. Once the apple mixture is saturated, and the pie dough is ready to go, preheat the oven to 400°.
    2. On a lightly floured surface roll out the dough to about 1/8″ thickness, and place into a buttered pie dish. Press dough into dish, and trim off the extra dough hanging over the edges of dish.
    3. Pour apple mixture on top of the dough, and sprinkle the 1tbs of cubed butter over mixture.
    4. Gently place the 2nd pie crust over the apple mixture and crimp the edges to adhere the two crusts together.
    5. Whisk 1tbs milk and 1 egg together, and brush over the top crust. Gently make vent slits in the dough. If you have extra dough, create your favorite shapes to adorn your pie.
    6. Bake at 400° for 20 mins then reduce the heat to 350° and bake for 30 – 35 mins until apples are tender, and top is golden brown.
    7. Let pie cool and serve with whipped cream or vanilla ice cream.

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