Tea-Infused Homemade Apple Pie


Tea-Infused Homemade Apple Pie

A twist on the classic Apple Pie, indulge in nostalgic moments with a taste of warm apples and sweet cinnamon!


Indulge in the essence of fall.

[[ recipeID=recipe-8kr1811d7, title=Tea-Infused Homemade Apple Pie ]]

Tea in Recipe

loose leaf tea | green

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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


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


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


  • 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)


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.


  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.