Homemade Christmas Matcha Coconut Apple Pie Recipe

Entering December, the Christmas atmosphere here becomes thick.

Although Christmas is a festival from abroad, it indeed enjoys great popularity among people. I like it as well. It's not about belief; I just enjoy the joyful melody of Jingle Bells and love festive occasions.

Being fond of crafts, I used to make cards and other small gifts for friends during previous Christmases. This year, I'll join in the fun by baking some Christmas-themed baked goods.

Thinking of Christmas, the first things that come to my mind are the Christmas tree, snowflakes, snowmen, Santa Claus, and among foods, apples.Apples are what pop up first in my thoughts.

How the relationship between Christmas and apples became known is uncertain, which legend is authentic, but Chinese characters for "apple" and "peace" sound similar. I guess it symbolizes peace.

This is the second apple-themed Christmas dessert. The pastry dough was colored with matcha to resemble a Christmas tree. The custard filling had some matcha added, giving a slight bitter taste that my family could accept. Those who dislike it can use less matcha.

　　Ingredients Main Ingredients

　　Eggs Cake flour 84 grams, unsalted butter 40 grams, Sugar 15 grams, egg yolks 20 grams,Butter 40 grams, fine sugar 15 grams, egg yolks 20 grams,Egg yolk 20 grams, fine sugar 15 grams, pure milk 160 milliliters,Milk 160 milliliters, matcha powder 4 grams, apples 435 grams,Lemon juice 15 milliliters, coconut rice flour 5 grams, colored sugar 5 grams,Chocolate sauce 2 grams

Steps

1. Measure and prepare the ingredients.Egg Separate the egg yolks, cut unsalted butter into small pieces, sift cake flour and matcha powder together.

2. Make sweet shortcrust pastry dough for the tart shell. Whisk the egg yolk to mix well.

3. Mix the cake flour with the butter cubes. Rub the mixture until it resembles coarse crumbs.

4. Add the egg yolk liquid.

5. Cut and mix the cake flour and egg yolk liquid until there are no dry clumps left.

6. Gently knead into a dough, wrap in plastic wrap, press slightly flat, and chill for 30 minutes.

7. Make the custard filling by mixing eggs, egg yolks, fine sugar, pure milk, and matcha powder.

8. Stir briefly, then strain twice.

9. Push through any remaining large matcha particles with a silicone spatula.

10. Continuously stir until the matcha is fully incorporated into the custard.

11. Preheat the oven to 180 degrees Celsius, fan-forced (top and bottom heat).Oven Preheat the oven at 180 degrees Celsius, fan-assisted; place in the third rack. Take out the chilled sweet shortcrust pastry dough. Let it sit at room temperature for about 10 minutes. Press flat with your hands and wrap in plastic wrap before rolling out into a circle.

12. Fill the mold with the pastry, press to fit the edges, and prick several small holes on the bottom with a fork.

13. Squeeze some lemon juice from the lemon halves, peel and core the apples, cut them into thin slices, and evenly coat each slice with lemon juice to prevent browning.

14. Place the tart shell on a baking sheet, arrange the apple slices inside, and pour in the custard mixture.

15. Bake for 45-50 minutes at 180 degrees Celsius, fan-assisted; move to a cooling rack after baking. Decorate with coconut rice flour, colored sugar, and chocolate sauce as desired.

16. Finished product.

Tips

1. Simply knead the sweet shortcrust pastry into a ball before chilling; overworking it will result in tough pastry that doesn't taste good.

2. The unsalted butter does not need to be softened and can be used directly after taking it out of the refrigerator and cutting into small pieces.

3. Strain the custard mixture thoroughly to ensure no large matcha particles; this will enhance the texture, and stir well before pouring into the mold.

4. Use plastic wrap to keep the pastry dough from drying out while rolling; make sure it's slightly larger than the inner diameter of the mold when rolled out.

5. For a 32-liter oven with four racks, adjust baking time and temperature as needed.

6. The sugar content is moderate; you can adjust according to personal preference or reduce the matcha amount.

7. Choose apples that are not too juicy and crisp for this recipe. The apple weight mentioned is before any processing.

8. The pastry shell will be thin, so handle carefully. Using plastic wrap during rolling helps maintain its shape. A removable bottom tart pan is recommended.