Earl Grey Apple Pie Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with nonstick cooking spray.
• Pulse the brown sugar, granulated sugar and tea in a food processor until the tea leaves are finely chopped into a fine powder and evenly dispersed. Set aside.
• Whisk together the flour, baking soda and salt in a large bowl. Melt the butter in a medium saucepan over medium heat and cook, whisking occasionally, until brown flecks appear, 10 to 12 minutes. Remove from the heat and immediately whisk in the sugar-tea mixture and the maple syrup. Let cool slightly, about 5 minutes. Whisk in the eggs one at a time, then add the vanilla extract and lemon zest.
• Fold the brown butter-egg mixture into the flour mixture with a rubber spatula, then fold in the chocolate chips. Spread the batter into the prepared pan and smooth the top. Bake until lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a rack and let cool completely in the pan.
• Lift the blondies out of the pan using the foil overhang; discard the foil. Cut into small squares and serve.

Steps:

• Heat milk over medium heat in a medium saucepan until steam forms, 2 to 3 minutes. Remove from heat and add Earl Grey tea bags; steep 5 minutes.
• Remove tea bags and whisk in sugar, cornstarch, and salt. Cook over medium heat until mixture is thick and bubbly, 5 to 7 minutes. Reduce heat to low and cook for 2 minutes. Remove from heat and let cool slightly.
• Place egg yolks into a bowl. Pour 2 cups hot tea mixture into yolks, whisking constantly. Pour egg mixture into the saucepan and bring to a boil over medium-low heat. Cook, stirring constantly, for 2 minutes. Remove from heat; pour through a strainer into a clean bowl. Stir in butter and vanilla extract.
• Pour mixture into the prepared pie crust. Chill in the refrigerator for 2 hours.
• Beat heavy cream in a mixing bowl using an electric mixer until stiff peaks form, 3 to 4 minutes. Top chilled pie with whipped cream.
• Return pie to the refrigerator to chill for 2 hours, or until set.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with 1 pie crust.
• Combine sugar, tea, flour, lemon juice, cinnamon, ginger, nutmeg, and salt in a large bowl. Mix well.
• 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.
• 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.
• Bake in the preheated oven until crust is golden brown, 40 to 50 minutes. Cool completely before slicing.