INGREDIENTS

• Matcha Pie Crust
• • 2 ½ cups all-purpose flour
• • 2 ½ – 3 Tbsp Aiya Culinary Grade Matcha
• • 3 Tbsp sugar
• • 2 sticks + 1 Tbsp butter, cubed
• • 1 tsp salt
• • ½ cup milk or alt-milk, chilled
• Apple Filling
• • 3 granny smith apples, diced into tiny squares
• • ¼ cup sugar
• • 1 – 2 ¾ tsp cinnamon
• • 2 Tbsp flour
• • 1 Tbsp lemon juice
• Glaze
• • 1 egg
• • 2 tsp water
• • 1-2 Tbsp sugar

DIRECTIONS

• Matcha Pie Crust
• 1. Combine the flour, sugar, salt, and Matcha in a large bowl. Whisk everything together until the entire mixture takes on a light green color.
• 2. Cut the cubed and cold butter into the flour mixture by rubbing it in between your fingertips until the largest pieces of butter are pea sized.
• 3. Slowly add in the cold milk or alt milk. Gently mix the milk into the flour mixture with a rubber spatula until it forms a messy ball.
• 4. Give the dough a couple of gentle kneads. Don’t knead the dough too much, and make sure you are gentle. There should still be chunks of butter marbled into the dough.
• 5. Cut the dough into two pieces and flatten them slightly. Wrap the halves in plastic wrap and refrigerate for an hour or two.
• Apple Filling
• 1. While the dough is chilling, make the apple filling. Start by cutting the apples into tiny cubes- the cubes should be smaller than ½”. We will be making tiny pies, so apples that are too large may not fit.
• 2. Mix the diced apples, sugar, cinnamon, flour, and lemon juice in a large bowl and set aside.
• 3. Once the dough is chilled, preheat the oven to 380°F.
• Assemble
• 1. Roll the dough out on a well-floured surface. Make sure to flour the rolling pin as well. Once the dough is even and has a thickness of ⅓ of a cm, cut out small circles with a circle cookie cutter (somewhere around 3″-4″ in diameter).
• 2. Take the scraps and roll them out again, until all the dough is used up.
• 3. Place a small amount of the apple mixture in the center of the crust circle. Make sure not to overfill- you want to leave enough space around the edges to seal the two crust circles together.
• 4. Take another crust circle and spread it slightly thinner with your hands. Place over the circle with the apple mixture and seal shut with the back of a fork. Cut 3 slits on the top of the pies and place them on a baking sheet lined with parchment paper.
• 5. Whisk the egg and 2 tsp water together and apply to the top of each pie with a cooking brush. Sprinkle with sugar and refrigerate for another 20 minutes.
• 6. Once refrigerated, bake the pies for about 20-23 minutes, or until the edges become slightly golden brown.