It’s christmas baking time and given how much the internet loved my previous naturally coloured pies, I had to have a go at doing a christmas version. This was definitely an experiment going with green matcha pie dough, and honestly half way through making green pie dough I did wonder what the elf I was thinking. But a few matcha trees and one star topper later, I actually do like how it turned out. It’s also a pretty easy intro to coloured pie dough as it doesn’t take any extra effort which is much needed over this busy time. And the real proof of the pudding is of course the taste test, and this pie delivers the taste of christmas in every bite. It’s so good I’m now replacing my must have yearly mince pies with mini apple cranberry pies.
For the matcha dough I used matcha from my irl friends at Denman Island Tea who have matcha that is seriously on another level. It’s superior quality gives a vibrant green colour is perfect for trees…and to enjoy a matcha latte while you bake. P.S. their whole tea range is amazing if you are looking for any last minute xmas gifts.
But you can absolutely also make this pie without the matcha pie dough. You can use any chistmas cookie cutters you have to make a fun christmas pie topping. You can also make mini individual pies to rival any mince pies.
I used rye pastry dough for this recipe, as I love the added flavour rye adds, and I like that it adds a bit more pattern to the trees. If you want regular pastry dough simply sub the rye flour for all purpose. If you using regular pie dough, simply double up the bottom crust recipe and have fun decorating however you wish.
Cranberry Apple Pie
Ingredients
Matcha pie dough
135g all purpose flour
135g rye flour (or all purpose)
3 tsp matcha (I used Denman Island Tea Matcha)
1/4 tsp salt
195g unsalted butter
3 tbsp granulated sugar
90 –135ml ice cold water
For bottom crust pie dough
90g all purpose flour
90g rye flour (or all purpose)
1/4 tsp of salt
130g unsalted butter
2 tbsp granulated sugar
50–90ml ice cold water
Filling
3 apples (honeycrisp, gala, pink lady)
3 tbsps lemon or orange juice
1 1/2 cups (200g) cranberries (fresh or frozen)
2 tbsp cornstarch
100g dark brown sugar
zest of 1/2 orange
2 tsps cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1/4 tsp grated nutmeg
1 tsp vanilla extract
1/4 tsp salt
optional eggwash
1 egg
1 tbsp water
Instructions
If making the a regular non matcha pie, double up the regular pie dough below.
Matcha dough: Measure the flour, matcha, sugar and salt into a bowl and whisk together well. Add the butter. Rub the butter into the flour with your fingers until pea- sized crumbs form. Add 90ml of the ice cold water in the center. Mix together until the mixture just starts to come together. Add another tablespoon or two of the water if needed. Remove from the bowl at this point onto a lightly floured surface. Press the dough until it just comes together. Press into a disc, wrap up the dough and leave in the fridge for at least 30mins.
Bottom crust dough:
Measure the flour, sugar and salt into a bowl and whisk together well. Add the butter and rub into the flour with your fingers until there is a range of larger walnut sized and pea- sized crumbs. Add 50ml of the cold water in the center. Mix together until the mixture just starts to come together. Add another tablespoon or two of the water if needed. Remove from the bowl at this point onto a lightly floured surface. Press the dough until it just comes together. Form into a disc, wrap up the dough and leave in the fridge for at least 30mins.
Roll out each of the discs onto a well floured surface to 4-5mm thickness. Line the the bottom of a buttered 9inch pie dish with the regular pie dough. Trim any overhang to 1″. Fold the overhanging dough underneath. (If you are adding the merry xmas on top keep and re-roll the scraps, re-chill and cut out the letters for the top). With the matcha dough, place on baking parchment on a large baking sheet. Chill in the fridge for 30mins.
Filling
Put the lemon juice in a large bowl. Peel, core and slice the apples thinly, tossing them in the lemon juice. Add the rest of the filling ingredients and toss to combine.
To assemble
If doing a cut out tree topping, cut out the tree shapes with cookie cutters out of the rolled out dough sheet.
Preheat the oven to 425F.
Tightly pack the filling into the prepared pie dish. Brush the edges with a little water and lay the tree shapes all over the top of the apples, starting at the bottom. Or simple lay the dough sheet on top, fold the edges together with the bottom layer and crimp the edges. Slice a hole in the top for steam to escape.
For a regular pie, whisk the egg and water together for the eggwash. Brush all over the top of the pie. You can omit this for a matcha pie to preserve the colour better. Bake the pie on a large rimmed baking sheet for 25mins. Lower the oven to 375F and bake for another 30-40mins until the crust is golden and the juices are bubbling. Let the pie cool for at least 4 hrs before serving.
