Chai Spiced Apple Clafoutis Recipes

CHAI APPLE PIE

Steps:

• Heat apple juice in the microwave in a microwave-safe bowl in 30-second intervals until very warm, but not boiling. Add chai tea bags, cover, and let steep for 10 minutes. Discard tea bags.
• Meanwhile, peel and chop apples, tossing them in a bowl with lemon juice to keep from browning.
• Combine cinnamon, ginger, cloves, cardamom, and black pepper for spice blend in a small bowl.
• Combine apples, apple juice-chai tea blend, the spice blend, brown sugar, butter, maple syrup, vanilla extract, and salt in a large pot. Cook over medium heat, stirring frequently, until the apples start to soften, about 30 minutes.
• Transfer 1/4 cup of the warm apple liquid from the pot to a small bowl. Add cornstarch and whisk until completely dissolved into the liquid and no clumps remain. Stir mixture back into the pot. Continue cooking over medium heat, stirring often, until the mixture starts to thicken, about 5 minutes. Pour the filling into a bowl and set aside to cool, about 1 hour.
• While filling cools, preheat the oven to 425 degrees F (220 degrees C).
• Pour filling into one of the thawed pie crusts and press the other crust dough over the top. Cut a small, shallow slit in the top with a sharp knife. Gently brush beaten egg over the top crust. Cover the outer edges of the pie with aluminum foil to avoid burning.
• Bake in the preheated oven for 30 minutes. Gently remove foil and continue to bake until golden and bubbly, about 15 minutes more. Allow to cool until the pie is warm, but not hot, before serving.

APPLE CLAFOUTIS

Steps:

• Preheat the oven to 375 degrees. Butter a 10- or 10 1/2-inch ceramic tart pan, baking dish or clafoutis dish.
• Peel, core and slice the apples into 16ths. Toss with the lemon juice in a large bowl.
• Heat the butter in a large, heavy skillet over medium-high heat. Add the apples to the skillet. Cook, stirring, until they begin to look translucent, about four minutes. Add the brown sugar and cinnamon. Stir together until the apples have softened slightly and begun to caramelize, six to eight minutes. Remove from the heat, and transfer to the baking dish.
• In a large bowl, whisk the eggs with the seeds from the vanilla bean or the vanilla extract. Add the sugar and salt, and whisk together. Slowly beat in the flour, then add the yogurt and milk. Whisk until thoroughly blended. Pour over the apples in the baking dish.
• Place in the oven, and bake 35 to 40 minutes until the top is browned and the clafoutis is firm and puffed. Check by pressing lightly on the middle. Remove from the oven and cool on a rack, or serve warm.

APPLE CLAFOUTIS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix eggs and brown sugar in a bowl until smooth. Whisk in flour and salt. Slowly add milk, stirring constantly until well combined. Stir in vanilla extract and set aside to rest.
• Melt butter, brown sugar, and water in a 10 1/4-inch cast iron skillet over medium-high heat. Stir frequently until mixture starts to boil. Reduce heat to medium; swirl skillet, but do not stir, until mixture starts to thicken, about 2 minutes. Add apples and cinnamon. Cook and stir until apples are crisp-tender and starting to brown, 15 to 18 minutes. Remove from heat.
• Stir egg mixture and pour over the apples in the skillet.
• Bake in the preheated oven until edges are golden brown and custard is set, 28 to 35 minutes.

APPLE CLAFOUTI

Steps:

• Preheat the oven to 450 degrees.
• Combine flour, salt, eggs, milk and cold water in a bowl, beat until smooth.
• Peel, core and thinly slice apples.
• Add the apples, sugar to the batter.
• Put the batter in the refrigerator at least 1/2 hour.
• You can leave the batter overnight cover tightly in the refrigerator.
• If the batter is to thick add cold water to thin the batter out.
• Place 2 tablespoons of the oil in a 9-inch deep pie plate.
• Place the pie plate in the oven for 5 minutes until very hot.
• Pull the oven shelf with pie plate on toward you.
• Pour the batter quickly into the hot fat.
• Push back the shelf close oven door as soon as possible.
• Bake for 30 to 40 minutes or until golden brown.
• Enjoy.

CHAI-SPICE APPLE PIE

Steps:

• On a lightly floured work surface, rollout one dough disk to a 13-inch round,about 1/8 inch thick. Brush off flour. Fitdough into a 9-inch pie plate; trim to a1/4-inch overhang. Chill 30 minutes.
• Peel, core, and cut apples into 1/2-inchslices. In a large bowl, gently toss appleswith lemon juice, brown sugar, flour, salt,fennel, cinnamon, cloves, and cardamom.
• Preheat oven to 400 degrees, with a bakingsheet on center rack. Arrange apple mixtureon dough; dot with butter. Roll outremaining disk as above; drape over pieplate. Trim to a 1/2-inch overhang, andfold under bottom dough; crimp with afork. Cut a 1/4-inch hole in center; makefour slits. Chill at least 15 minutes.
• Cut dough scraps into shapes, and adhere to pie with egg white. Brush over entire pie with egg white, sprinkle with sanding sugar. Bake on heated sheet until golden brown, about 20 minutes. Reduce oven heat to 350 degrees; continue baking until juices are bubbling, 30 to 35 minutes more. Let cool on a wire rack.

CHAI SPICED APPLE CLAFOUTIS

Steps:

• Preheat oven to 400°. Combine milk, eggs, 6 tbsp butter, vanilla, flour, 2 tsp sugar, and salt in a small bowl and whisk until smooth.
• Preheat oven to 400°. Combine milk, eggs, 6 tbsp butter, vanilla, flour, 2 tsp sugar, and salt in a small bowl and whisk until smooth.

CHAI SPICED APPLE CLAFOUTIS

Steps:

• Preheat oven to 400°. Combine milk, eggs, 6 tbsp butter, vanilla, flour, 2 tsp sugar, and salt in a small bowl and whisk until smooth.
• Melt 4 tbsp butter in a large skillet. Add apples, 1⁄2 cup sugar, RawSpiceBar's Peppercorn Chai and brandy. Cook until apples are glazed, about 5 minutes.
• dd half batter to greased pie plate. Arrange apple slices on top, reserving juices, then pour remaining batter over apples. Sprinkle remaining sugar on top and bake until golden, 25-30 minutes. Drizzle with warmed reserved apple juices.