Matcha Apple Pie.
this. is. amazing.
Matcha Pie Pastry:
4 cups all purpose flour
1 Tbsp granulated sugar
1/2 tsp salt
3 tsp Ceremonial Grade Matcha
1 cup cold unsalted butter
1 cup solid vegetable shortening
1/4 cup ice cold water
1 Tbsp lemon juice
6 cups apples, peeled, cored and thinly sliced
2 Tbps butter
¼ cup granulated sugar
½ cup granulated sugar (more or less depending on the sweetness of the apples)
2 Tbsp flour
1 Tbsp lemon juice
2 tsp cinnamon
¼ tsp nutmeg
In a large mixing bowl, sift the flour and matcha powder.
Cut the butter and shortening into small chunks and add to the flour mixture in the bowl. With a pastry blender or two knives, cut the butter into the flour mixture to the proper degree.
For flaky dough, until fat particles are the size of peas or hazelnuts. For mealy dough, until mixture resembles cornmeal.
Add the water to the flour mixture. Mix very gently, just until the water is absorbed. Do not overwork the dough or the pastry will become very tough.
With well-floured hands, form the dough into separate pieces, patting them into flattish disks and flouring the outsides well. Wrap individually in plastic wrap and refrigerate for two hours
Sauté the apples lightly in the butter until they are slightly softened. Add the first quantity of sugar (1/4 cup) as the apples cook. This will draw juices out of the apples, which will then simmer in these juices.
Add the flour to the apples and boil until the liquid is thick and clear.
Remove from the heat. Add the sugar. Stir gently until the sugar is dissolved and the butter is melted. Cool completely.
Take out the pastry and on a well-floured surface, with a rolling pin, roll out the pastry as evenly as possible until it is around 1/8 inch.
Carefully transfer it to the pie pan, folding the pastry in half or quarters to make it easier to handle.
pan and gently press it into place. Trim off the excess pastry overhanging the edges of the pan.
Pour cooled apple filling into prepared pie crust.
Roll out the remaining pastry on a floured surface and either cut strips to make the lattice, or leaves depending on preference.
Preheat oven at 375ºF and bake for 50-60 minutes or until golden brown on top.