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Best Matcha Apple Pie

Best Matcha Apple Pie

A unique Best Matcha Apple Pie that blends classic apple pie comfort with calm matcha depth.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: Japanese-Fusion / Modern Dessert
Calories: 380
Ingredients Equipment Method

Ingredients
  

For the pie crust
  • All-purpose flour — 2 cups
  • Cold butter — 150 g cubed
  • Sugar — 2 tbsp
  • Salt — a pinch
  • Cold water — 4–6 tbsp
For the apple filling
  • Apples — 4 medium thinly sliced
  • Sugar — ½ cup
  • Brown sugar — 2 tbsp
  • Cinnamon — 1 tsp
  • Lemon juice — 1 tbsp
  • Cornstarch — 1 tbsp
  • Butter — 1 tbsp
Matcha mixture
  • Matcha powder — 1½ to 2 tsp
  • A splash of warm water — just enough to blend smooth

Equipment

  • Mixing bowl
  • Medium pan (for apple filling)
  • Whisk or spoon (I switch halfway — habit)
  • Pie dish
  • Rolling Pin
  • Knife + chopping board
  • Oven
  • Pastry brush (if you remember to use it… sometimes I don’t)

Method
 

Step 1 — Make the crust
  1. Flour + sugar + salt → bowl.
  2. Cold butter cubes go in.
  3. I rub them in slowly… tiny crumbs forming…
  4. hands getting buttery… and yeah, feels therapeutic.
  5. Add cold water gradually — not all at once.
  6. If the dough looks too dry, I pause…
  7. add another spoon… gently bring it together.
  8. Wrap. Rest in the fridge.
  9. The dough deserves a little nap — trust me.
Step 2 — Cook the apple filling
  1. Pan on low heat.
  2. Butter melts → apples go in.
  3. Sizzle sound… soft aroma rising…
  4. Add:
  5. sugar
  6. brown sugar
  7. cinnamon
  8. lemon juice
  9. Stir slowly.
  10. They soften… not mushy… just tender enough.
  11. Then cornstarch — tiny bit — for light thickness.
  12. And here’s my thinking-aloud moment:
  13. Sometimes I taste one slice…
  14. and go — “hmm… maybe a little more cinnamon.”
  15. Been there.
Step 3 — Mix the matcha paste
  1. Matcha + warm water — whisk gently.
  2. No lumps. Smooth. Calm.
  3. I always hesitate a bit here…
  4. like — should I add extra matcha today?
  5. Some days, yes… some days no.
  6. Pour matcha into the apple mixture.
  7. Stir.
  8. Suddenly the filling turns softly green — an earthy aroma appears — and yeah… it smells beautiful in a subtle way.
Step 4 — Roll out the crust
  1. Take dough out.
  2. Flour the table — maybe too much… maybe not enough… (I never measure this part).
  3. Roll.
  4. Not perfectly round…
  5. mine always looks like an unplanned shape… but it fits somehow.
  6. Lay it into the pie dish.
  7. Gently press.
  8. No pressure. No perfection. Just… homemade.
  9. Add the filling.
  10. It sits there like a quiet little mountain of apples.
  11. The top crust goes on — or lattice — or rustic fold-over edges.
  12. Whatever mood you’re in.
Step 5 — Bake
  1. Into the oven at 180°C / 350°F
  2. for around 40–45 minutes.
  3. Edges turn golden.
  4. Filling bubbles softly…
  5. The kitchen smells like comfort + tea shop + bakery at once.
  6. I stand near the oven…
  7. pretending I’m not checking every two minutes — but I am.
  8. Let it cool a bit before cutting.
  9. (But I’ve also cut too early…
  10. lava-apple-pie situation… still delicious.)