Tea-Infused Homemade Apple Pie

PIE CRUST

• 5 tablespoons of TEALEAVES Apple Pie Tea
• 4 tablespoons sugar
• ½ tsp salt
• 2 1/2 cups all-purpose baking flour
• 1 cup cold unsalted butter, cut into small pieces
• 4 tablespoons cold water
• 1tsp apple cider vinegar
• 1 egg

FILLING

• 6 apples, peeled and sliced
• 2 teaspoons ground cinnamon
• 2 tablespoons fresh lemon juice
• ⅔ cup sugar
• 1 tablespoons ground cinnamon
• ¼ teaspoon salt
• 1 tbsp all-purpose baking flour
• 1 large egg, beaten
• Coarse sugar, for sprinkling (optional)

PIE CRUST

1. Preheat oven to 375° F.

2. In a large bowl mix flour, sugar and salt.

3. Pulse in the cold butter to mixture in a food processor until the dough begins to come together.

4. In a small bowl add egg and water and beat the egg.

5. Steep 5 tablespoons of TEALEAVES Organic Apple Pie in ½ cup of 82° C / 180° F water for 1 minute. Strain into egg mixture.

6. Slowly pour the liquid into the flour mixture. Mix until you can form a ball.

7. Divide the dough into 2 sections between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm.

FILLING

1. Peel and core the apples; slice 1/4 inch thick. Transfer to a medium bowl and toss with sugar lemon juice, flour, salt, and ¼ cups of steeped tea until well combined.
2. Roll out 1 disk of dough into a 15-inch round on a lightly floured surface. Ease into a 11-inch pie plate.
3. Assemble apples into the baking dish and place the dish in the fridge.
4. Remove the second dough from the fridge and roll into a 15” circle, then cut into 1 ½ inch (3.5 cm) strips.
5. Remove the pie from the fridge, carefully weave the strips to form a cross pattern. Fold the overhanging dough under itself and crimp with your fingers.
6. Brush the top crust with the beaten egg and sprinkle with coarse sugar. Chill 1 hour.
7. Bake in the oven for 45-60 min, or until golden.