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Article: Tarte aux pommes maison infusée au thé

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homemade apple pie buttery pie crust recipe with warm apples, sweet cinnamon, warm spices for autumn
Culinary

Tarte aux pommes maison infusée au thé

CUISINER AVEC DU THÉ

Tarte aux pommes maison infusée au thé

Une variante de la tarte aux pommes classique, je me laisse tenter par des moments nostalgiques avec un goût de pommes chaudes et de cannelle sucrée !

Offrez-vous l’essence de l’automne.

[[ recipeID=recipe-8krhkrcur, title=Tarte aux pommes maison infusée au thé ]]

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Tea-Infused Homemade Apple Pie

Short on kitchen spices? Add a tea-infused twist to a fall time favorite with TEALEAVES’ Organic Apple Pie - your new secret ingredient! Delight in comfort with an added layer of autumn apples and sweet spice, enveloped in a buttery pie crust. Need we say more?

Servings: 1

Keywords:

  • Prep Time: 0 mins
  • Cook Time: 45 mins
  • Total Time: 45 mins

Ingredients

Instructions

Ingredients

Pie Crust

  • 5 Tbsp. TEALEAVES Apple Pie Tea
  • 4 Tbsp. Sugar
  • ½ Tsp. Salt
  • 2 ½ Cups All-Purpose Baking Flour
  • 1 Cup Cold Unsalted Butter (cut into small pieces)
  • 4 Tbsp. Cold Water
  • 1 Tsp. Apple Cider Vinegar
  • 1 Egg

Filling

  • 6 Apples (peeled & sliced)
  • 1 Tsp. Ground Cinnamon
  • ½ Tsp. Ground Nutmeg
  • 2 Tbsp. Fresh Lemon Juice
  • ⅔ Cup Sugar
  • ¼ Tsp. Salt
  • 1 Tbsp. All-Purpose Baking Flour
  • 1 Large Egg (beaten)
  • Coarse Sugar for Sprinkling (optional)

Instructions

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 and let cool to room temperature. 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, cinnamon, nutmeg, 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.