Matcha Apple Pie by yeungmat94 | Quick & Easy Recipe | The Feedfeed
Matcha Apple Pie
(61)
"Matcha Apple Pie."
-- @yeungmat94
Recipe Intro From yeungmat94
this. is. amazing.

Recipe

Dough

  • 4 cups all purpose flour
  • 1 tablespoon granulated sugar
  • 1/ 2 teaspoon salt
  • 3 teaspoons Ceremonial Grade Matcha
  • 1 cup cold, unsalted butter
  • 1 cup solid vegetable shortening
  • 1/ 4 cup ice cold water
  • 1 tablespoon lemon juice
  • 1 egg

Filling

  • 6 cups apples, and thinly sliced
  • 2 tablespoons butter
  • 3/ 4 cup (divided) granulated sugar
  • 2 tablespoons flour
  • 1 tablespoon lemon juice
  • 2 teaspoons cinnamon
  • 1/ 4 teaspoon ground nutment

Method

  • Step 1

    Preheat oven at 375ºF. In a large mixing bowl, sift together the flour and matcha powder.

  • Step 2

    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 (for flaky dough, until the butter resembles the size of peas or for mealy dough, until mixture resembles cornmeal).

  • Step 3

    Add the water to the flour mixture and gently mix, just until the water is absorbed. Do not overwork the dough or the pastry will become very tough.

  • Step 4

    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 at least two hours.

  • Step 5

    Sauté the apples in butter until they are slightly softened. Add 1/4 cup of sugar and continue to simmer.

  • Step 6

    Add flour to the apples and stir to coat. Boil until the liquid is thick and clear.

  • Step 7

    Remove from heat and add the remaining sugar (you may not need all of it depending on the sweetness of the apples). Stir until the sugar is dissolved and the butter is melted. Let cool. 

  • Step 8

    Remove the pastry dough from the refrigerator and on a well-floured surface roll out the pastry until it is around 1/8 inch thick. Fold the pastry in half or quarters to make it easier to handle. Carefully transfer it to the pie pan. Gently press it into the pan, making sure there is no space between the dough and the pan's edges. Trim excess pastry hanging over the edges.

  • Step 9

    Pour cooled apple filling into prepared pie crust. Roll out the remaining pastry on a floured surface and cut into strips to make a lattice pattern or cut into pattern of choice.

  • Step 10

    Bake 50-60 minutes or until golden brown on top.