Directions

• Step 1
  Prepare the spice mix by combining the cinnamon, cardamom, ginger, nutmeg, cloves and black pepper in a small mixing bowl, and whisking until thoroughly combined.
• Step 2
  Prepare the tapioca pudding with the milk according to the package directions. Cover and refrigerate the tapioca until you're ready to use it.
• Step 3
  Preheat your oven to 375°F. Core each of the apples, making sure to stop at least ½" from the bottom. Scoop out some of the insides to make a nice vessel to hold the pudding later.
• Step 4
  Fill a 9"x9" baking pan with just enough water to cover the bottom of the pan. Place each apple into the pan, bottom side down.
• Step 5
  Cream together the butter, brown sugar and ¾ teaspoon of the chai spice mix in a small mixing bowl (you can reserve the rest of the chai spice mix for other recipes). Evenly spread the mixture inside each of the four apples. Bake for 45 minutes-1 hour, or until the apples are fork tender. Allow the apples to cool to warm, about 15-20 minutes.
• Step 6
  Toast the almond slices while the apples are cooling. Place the almond slices on a baking sheet in a single layer and bake at 325°F for 3- 5 minutes, stirring them once or twice. The almonds are toasted when they're slightly golden brown and aromatic. Allow to cool.
• Step 7
  Pour out about half the buttery goodness inside each apple into a bowl when they've cooled to warm. Set this aside – you'll need it later.
• Step 8
  Remove the tapioca pudding from the refrigerator and give it a stir. Fill each of the apples with the pudding, overfilling them slightly. Drizzle each apple with the reserved melted butter mixture, then top each with the toasted almonds. Serve immediately. Enjoy!