Fall is just around the corner and with that new crispness in the air and the leaves changing colour, comes an excuse to make one of the most delectable treats known to mankind – Apple Pie.
Is there a scent that signals the arrival of fall more than the comforting aroma of warm apples and cinnamon stewing in sweet, sweet pastry? Maybe.
Because we’re taking your traditional apple pie and giving it our own twist by making it with Forever Nuts tea. Imagine cinnamon’s sweet spice wafting through your kitchen, add a dash of deliciously nutty almonds and you’ve got a recipe so good even die-hard pumpkin chai fans will approve.
Apple Pie
Print recipeIngredients
Pie Crust
- 2 2/3 cups flour
- 1 cup cold butter, cut into cubes
- 8 tbsp sugar
- ½ tsp salt
- 4 tbsp cold water
- 1 egg
Filling
- 5 Perfect Spoons of Forever Nuts Tea
- 5 apples, peeled and sliced*
- 2 tbsp sugar
- Pinch of salt
- 1 tbsp flour
- 1 egg (egg wash)
Note
* We used the Pink Lady apples because they hold their shape during baking!
Directions
| Step 1 | |
| In a large bowl mix flour, sugar and salt. | |
| Step 2 | |
| With your fingers, mix in cold butter until it resembles a coarse meal (it’s okay if there are some larger pieces of butter). | |
| Step 3 | |
| In a small bowl add egg and water and beat the egg. Slowly pour the liquid into the flour mixture. Mix until you can form a ball. | |
| Step 4 | |
| Divide the ball in two. Wrap each one in plastic wrap and place in the fridge. | |
| Step 5 | |
| Preheat oven to 375° F. | |
| Step 6 | |
| Meanwhile, steep 5 Perfect Spoons of Forever Nuts in ½ cup of 95° C / 200° F water for 5 mins. Strain into a measuring cup. | |
| Step 7 | |
| In a medium bowl, add peeled and sliced apples, ¼ cups of steeped tea, 2 tbsp of sugar, 1 tbsp of flour, and a pinch of salt. Mix until well coated. | |
| Step 8 | |
| Remove one of the doughs from fridge and roll into a 15” circle. Transfer into an 11” pie baking dish. | |
| Step 9 | |
| Assemble apples into the baking dish and place the dish in the fridge. | |
| Step 10 | |
| Remove the second dough from the fridge and roll into a 15” circle, then cut into 1 ½ inch (3.5 cm) strips. | |
| Step 11 | |
| Remove the pie from the fridge, carefully weave the strips to form a pattern and cut the extra dough off with a knife. | |
| Step 12 | |
| Brush pastry with an egg wash. | |
| Step 13 | |
| Bake in the oven for 45-60 min, or until golden. | |
