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Jasmine Apple Pie

Submitted by: Katherine Prioli

This is a light Jasmine-flavored apple pie, perfect for a crisp fall day.

Prep Time: PIE CRUST
Prep time: 30 minutes, plus refrigeration overnight

JASMINE SUGAR
Prep time: 10 minutes, plus sitting overnight

PIE FILLING
Prep time: 30 minutes
Cook time: 40 minutes, plus 20 minutes of cooling
Serving Size: 8

Ingredients

PIE CRUST:
1 cup water
1 tsp jasmine #5 tea leaves
2 cups all-purpose flour
1/2 teaspoon salt
6 ounces cold unsalted butter, cubed
1 egg
1 tbsp. milk
Excess jasmine sugar (for garnish)
JASMINE SUGAR
1 tsp. jasmine #5 tea leaves
1 cup cold water
3 cups granulated sugar
PIE FILLING
8 Granny Smith apples, peeled, cored and sliced
1 tbsp. fresh lemon juice
1 cup jasmine sugar
1/4 cup all-purpose flour
2 tsp. ground cinnamon
3 tbsp. cold butter, cut into small pieces

Directions
PIE CRUST:
Heat 1 cup of water to 180°F; pour over 1 tsp. Jasmine #5 tea leaves and allow to steep for 7 minutes. Remove and discard leaves. Refrigerate the tea overnight.

Combine the flour and salt in a stainless steel mixing bowl. Add the cold butter cubes; cut in until the mixture is fairly homogenous with 'crumbs' no larger than peppercorns. Using only between 1/4 and 1/3 c. of the ice cold tea mixture, add enough to pull the dough together. This should be added slowly; be careful not to overmix the dough. When the dough has been mixed just enough to combine the ingredients, form it into a ball, wrap in a piece of plastic, and refrigerate for several hours.

Yield: one 12" double pie crust

JASMINE SUGAR:
Heat 1 cup of water to 180°F; pour over 1 tsp. Jasmine #5 tea leaves and allow to steep for 7 minutes. Remove and discard leaves. Add enough granulated sugar to make the mixture mostly dry; mix evenly. Allow to dry completely overnight.

Using a mortar and pestle, grind the sugar mixture until it reaches the same consistency as it previously had.

This will yield more jasmine-flavored sugar than the recipe requires.

PIE FILLING:
Preheat oven to 375°F. Place apple slices in a large bowl, sprinkle with lemon juice, and toss to coat. In a small bowl, sift together jasmine sugar, flour and cinnamon. Add dry ingredients to apples and toss to coat evenly.

ASSEMBLING IT:
Lightly flour your cooking surface and a rolling pin, and unwrap the dough. Divide the dough into 2 equal pieces and begin to roll out the first piece to form the bottom crust. The dough should be rolled out into a circular pie shape by rolling evenly outward from the center and rotating the dough in small turns to keep the rolling even. Roll the dough until it achieves an even thickness and is roughly 12 inches in diameter and about 1/8" thick.

Lightly butter a 9" pie plate. Gently lift the rolled dough; carefully fold it into quarters without pressing, place the dough inside of the pie plate, and unfold to create the bottom pie crust. Pierce it several times with a fork.

Place pie filling into the bottom crust. Moisten the outer lip of the pie crust with a small amount of the ice cold tea.

Roll the second half of the pie dough similarly; this should form a slightly larger circle than the pie pan. Slice the dough into ribbons that are 1/2" wide. Carefully weave the ribbons of dough together to form a lattice top. Where the end of each strip overlaps with the excess dough from the bottom crust, pinch together to seal. Trim to 1/4" of excess dough around the pie plate. Create a pinch-crimped crust edge by folding this excess upward, pressing toward the center of the pie with the thumb and index finger of one hand and pressing the out, right between them, with the index finger of the other hand. Continue this motion to crimp the rest of the pie.

Mix the egg and milk together; brush the top crust with some of this mixture. Sprinkle with jasmine-flavored sugar.

Bake in a preheated 375° oven for 35 to 40 minutes. Remove from the oven and allow to cool for 20 minutes.

Yield: One 9" pie.

This may be served with whipped cream. Brew some jasmine #5 and sweeten with the excess jasmine sugar!

BONUS RECIPE:
Form a ball from the excess pie dough. Roll this out until it is evenly 1/8" wide and rectangular. Dot lightly with excess butter and sprinkle with excess jasmine sugar and cinnamon. Starting with the longer end of the rectangle, roll up dough and slice at 1' intervals. Bake on a cookie sheet for approximately 10 minutes after the pie has come out of the oven. This is a little extra treat that my mother used to make when she baked pies.