Apple Pie Tea Recipes

ROSEMARY APPLE PIE TEA

Steps:

• Cut the vanilla bean into little pieces.
• Assemble all the ingredients and place in a tea ball. Note: If you don't own a tea ball, then you can put the ingredients directly in the water and then strain out later.
• Place tea ball in hot water and steep for 10 minutes.

APPLE PIE TEA

Steps:

• Prepare tea the usual way (with the teabag and hot/boiling water). Stir in the Coffee-mate and Splenda. Top with whipped cream.

TEA-INFUSED HOMEMADE APPLE PIE

Steps:

• Preheat oven to 375° F.
• In a large bowl mix flour, sugar and salt.
• Pulse in the cold butter to mixture in a food processor until the dough begins to come together.
• In a small bowl add egg and water and beat the egg.
• Steep 5 tablespoons of TEALEAVES Organic Apple Pie in ½ cup of 82° C / 180° F water for 1 minute. Strain into egg mixture.
• Slowly pour the liquid into the flour mixture. Mix until you can form a ball.
• Divide the dough into 2 sections between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm.
• 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.
• Roll out 1 disk of dough into a 15-inch round on a lightly floured surface. Ease into a 11-inch pie plate.
• Assemble apples into the baking dish and place the dish in the fridge.
• Remove the second dough from the fridge and roll into a 15" circle, then cut into 1 ½ inch (3.5 cm) strips.
• 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.
• Brush the top crust with the beaten egg and sprinkle with coarse sugar. Chill 1 hour.
• Bake in the oven for 45-60 min, or until golden.

CHAI APPLE PIE

Steps:

• Heat apple juice in the microwave in a microwave-safe bowl in 30-second intervals until very warm, but not boiling. Add chai tea bags, cover, and let steep for 10 minutes. Discard tea bags.
• Meanwhile, peel and chop apples, tossing them in a bowl with lemon juice to keep from browning.
• Combine cinnamon, ginger, cloves, cardamom, and black pepper for spice blend in a small bowl.
• Combine apples, apple juice-chai tea blend, the spice blend, brown sugar, butter, maple syrup, vanilla extract, and salt in a large pot. Cook over medium heat, stirring frequently, until the apples start to soften, about 30 minutes.
• Transfer 1/4 cup of the warm apple liquid from the pot to a small bowl. Add cornstarch and whisk until completely dissolved into the liquid and no clumps remain. Stir mixture back into the pot. Continue cooking over medium heat, stirring often, until the mixture starts to thicken, about 5 minutes. Pour the filling into a bowl and set aside to cool, about 1 hour.
• While filling cools, preheat the oven to 425 degrees F (220 degrees C).
• Pour filling into one of the thawed pie crusts and press the other crust dough over the top. Cut a small, shallow slit in the top with a sharp knife. Gently brush beaten egg over the top crust. Cover the outer edges of the pie with aluminum foil to avoid burning.
• Bake in the preheated oven for 30 minutes. Gently remove foil and continue to bake until golden and bubbly, about 15 minutes more. Allow to cool until the pie is warm, but not hot, before serving.