Earl Grey Apple Pie recipe

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Ingredients

1 (15 ounce) package pastry for 9-inch double-crust pie
1 cup white sugar
3 tablespoons strong brewed Earl Grey tea
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
4 cups peeled and sliced Granny Smith apples
2 tablespoons butter

Nutrition Info

405.2 calories
carbohydrate: 57 g
cholesterol: 7.6 mg
fat: 19.1 g
fiber: 3.2 g
protein: 3.4 g
saturatedFat: 5.9 g
servingSize: -
sodium: 347.1 mg
sugar: 31.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with 1 pie crust.

  2. Combine sugar, tea, flour, lemon juice, cinnamon, ginger, nutmeg, and salt in a large bowl. Mix well.

  3. Spread a layer of apples over the pie crust. Sprinkle some of the sugar mixture on top. Repeat layers until the pie plate is full.

  4. Dot butter over the apples. Cover with second pie crust. Press edges together to seal, trim any excess. Poke holes in the top with a fork so steam can escape.

  5. Bake in the preheated oven until crust is golden brown, 40 to 50 minutes. Cool completely before slicing.

Recipe Yield

1 pie

Recipe Note

This is from an old Amy Vanderbilt cookbook I found at a church sale. My tweak is to use Earl Grey tea. My friends rave about my apple pie, but all I do is follow the recipe. Serve with sharp Cheddar cheese. Hope you enjoy!

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