The Ultimate Fall Pie: Tea-infused Autumn Pie

As the leaves begin to turn and the air grows crisp, it’s the perfect time to indulge in a decadent Autumn Pie. This show stopping dessert layers chai-spiced caramelized apples, tea-kissed pecans, and a cream infused with black tea and aromatic spices, all put into a golden, flaky crust.

What Makes This Pie Special?

This pie truly is the sum of its parts — each element contributes something essential. Skip any one of them, and it just won’t feel complete.

The Chai Caramelized Apples are rich and aromatic, infused with black tea and warm chai spices like cinnamon, cardamom, and ginger. Their buttery sweetness and hint of spice add cozy depth to every bite.

The Tea-Spiced Cream is the star, infused with a blend of black tea, allspice, star anise, and cloves. Its subtle tea aroma adds a refined twist that pairs beautifully with the warm apple filling.

The Tea-Spiced Pecans bring sweetness and crunch, perfectly balancing the pie’s rich cream and tender apples. Lightly toasted and seasoned with tea and cinnamon, they elevate each bite with a satisfying texture and depth of flavor.

 

Autumn Pie Recipe

Serves: 8–10

 

Ingredients

• Pre-baked Pie Shell
• Tea-Spiced Cream
  • ½ cup milk
  • ½ teaspoon vanilla paste
  • ½ tablespoon loose-leaf Assam tea leaves
  • ½ cinnamon stick
  • 1 whole star anise
  • ¼ teaspoon whole allspice berries
  • ¼ teaspoon cracked black peppercorns
  • 2 medium egg yolks
  • 2 tablespoons granulated sugar
  • ½ tablespoon cornstarch
  • ½ cup heavy whipping cream
• Tea-Spiced Pecans
  • ½ pound (227 g) pecan halves
  • 1 tablespoon loose-leaf Assam tea leaves
  • 3 tablespoons light brown sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground allspice
  • 1 egg white
  • ½ tablespoon water
• Chai Caramelized Apples
  • 5 medium apples*, peeled, cored, and diced small, about ½-inch
  • ½ cup water, 
  • 3 tablespoons Bold Masala Chai loose-leaf tea
  • 1 teaspoon vanilla bean paste
  • 1–2 teaspoons apple cider vinegar (optional, to prevent browning)
  • 1 tablespoon cornstarch, sieved
  • 3 tablespoons butter
  • ¼ cup light brown sugar

 

Directions

Tea-Spiced Cream

1. In a small saucepan, combine the milk, tea leaves, cinnamon stick, star anise, allspice, and cracked pepper. Bring just to a boil over medium-high heat, then immediately remove from the heat.
2. Cover and let steep for at least 30 minutes (or up to several hours). Taste periodically until the flavor reaches your desired strength. Strain completely.
3. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and slightly lighter in color. Gradually add the warm milk mixture in small increments, whisking constantly to temper the eggs (avoid adding too quickly or the yolks may curdle).
4. Return the mixture to the saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat.
5. Transfer to a bowl and let cool to room temperature. If not using immediately, press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for up to 5 days.
6. When ready to use, whip the heavy cream to soft peaks and gently fold in the cooled custard base. Serve immediately.

Tea-Spiced Pecans

1. Finely grind the tea leaves in a spice grinder or mortar and pestle (yield should be just over ½ tablespoon).
2. In a small bowl, mix the ground tea, sugar, salt, cinnamon, and allspice.
3. In a large bowl, whisk the egg white until frothy. Add water and whisk again. Add about half of the egg water mixture to the tea mixture and whisk well. Let rest 15 minutes for the sugar to dissolve.
4. Preheat oven to 300°F. Line a baking sheet with parchment paper.
5. After 15 minutes, whisk briefly, add pecans, and stir to coat. Spread evenly on the baking sheet.
6. Transfer to oven and immediately reduce temperature to 250°F. Bake 45–60 minutes, stirring halfway through, until nuts are crisp and fragrant.
7. Test after 45 minutes and continue baking if needed. Cool completely on the pan for about 1 hour.
8. Break apart clusters and store in an airtight container at room temperature for up to 2 weeks. (This recipe makes more than needed for one pie — save the extras for snacking!)

Chai-Spiced Caramelized Apples

1. Boil ½ cup water and pour over the tea leaves. Steep 5 minutes, then strain.
2. Toss sliced apples with apple cider vinegar (if using).
3. In a medium saucepan, melt butter over medium heat. Add brown sugar, strained tea, vanilla, and apples. Stir gently to coat.
4. Cook for 15–20 minutes, stirring occasionally, until apples are tender but not mushy (they should resist slightly when pierced with a toothpick).
5. Remove apples from the pan, leaving the liquid behind.
6. If the liquid appears thin, mix cornstarch with 1 tablespoon cold water and whisk into the pan.  Cook about 1 minute, until thickened and glossy.
7. Return apples to the pan, stir to coat, and transfer to a bowl. Cool completely. Refrigerate until ready to assemble.

Assemble the Pie

1. Spread the cooled chai-spiced apples evenly inside the cooled pie crust.
2. Spoon or pipe the Tea-Spiced Cream over the top.
3. Chop the Tea-Spiced Pecans and sprinkle generously over the cream.
4. Chill the pie in the refrigerator until ready to serve.

Notes

• Any apples can be used in this recipe. We used mostly Honeycrisp and one Gala. 
• The Tea-Spiced Cream and Tea-Spiced Pecans can be made up to 5 days and 2 weeks ahead, respectively.
• The Chai-Spiced Apples can be made up to 2 days in advance.
• For best texture, assemble the pie the same day you plan to serve it.
  

Final Thoughts

As you savor each bite of your homemade Tea-infused Autumn Pie, you’ll be transported to a cozy autumn day filled with the comforting scents and flavors of the season. This delightful dessert is sure to become a family fall favorite.

 

References:

• “Smokey Tea-Spiced Pecans.” Culinary Tea, by Cynthia Gold & Lisë Stern, Running Press, 2010, pp. 86.
  
• “Tea-Spiced Chantilly Cream.” Culinary Tea, by Cynthia Gold & Lisë Stern, Running Press, 2010, pp. 220.