Mini Matcha Apple Pies

Made with Aiya's Cooking Grade Matcha, these Mini Matcha Apple Pies are flaky, buttery, and sweet on the inside.

Makes 20-24 mini pies.

An original recipe found on the blog.


    Pie Crust

    • 2.5 cups all-purpose flour
    • 2.5 -3 Tbsp Aiya Cooking Grade Matcha
    • 3 Tbsp sugar
    • 2 sticks + 1 Tbsp butter, cubed (very cold)
    • 1 tsp salt
    • 1/2 cup milk or alt-milk (very cold)

    Apple Filling

    • 3 granny smith apples, diced into tiny squares
    • 1/4 cup sugar
    • 1-2 - 3/4 tsp cinnamon
    • 2 Tbsp flour
    • 1 Tbsp lemon juice


    • 1 egg
    • 2 tsp water
    • 1-2 Tbsp sugar (large grain)


    1. Combine the flour, sugar, salt, and Matcha in a large bowl. Whisk everything together until the entire mixture takes on a light green color.
    2. Cut the cubed and cold butter into the flour mixture by rubbing it in between your fingertips until the largest pieces of butter are pea sized. (A pastry cutter works well, if you have one)
    3. Slowly add in the cold milk or alt milk. Gently mix the milk into the flour mixture with a rubber spatula until it forms a messy ball.
    4. Give the dough a couple of gentle kneads. Don’t knead the dough too much, and make sure you are gentle. There should still be chunks of butter marbled into the dough.
    5. Cut the dough into two pieces and flatten them slightly. Wrap the halves in plastic wrap and refrigerate for an hour or two.
    6. While the dough is chilling, make the apple filling. Start by cutting the apples into tiny cubes- the cubes should be smaller than 1/2 an inch. We will be making tiny pies, so apples that are too large may not fit.
    7. Mix the diced apples, sugar, cinnamon, flour, and lemon juice in a large bowl and set aside.
    8. Once the dough is chilled, preheat the oven to 380F.
    9. Roll the dough out on a well-floured surface. Make sure to flour the rolling pin as well. Once the dough is even and has a thickness of 1/3rd of a cm, cut out small circles with a circle cookie cutter (somewhere around 3-4 inches in diameter).
    10. Take the scraps and roll them out again, until all the dough is used up.
    11. Place a small amount of the apple mixture in the center of the crust circle. Make sure not to overfill- you want to leave enough space around the edges to seal the two crust circles together.
    12. Take another crust circle and spread it slightly thinner with your hands. Place over the circle with the apple mixture and seal shut with the back of a fork. Cut 3 slits on the top of the pies and place them on a baking sheet lined with parchment paper.
    13. Whisk the egg and 2 tsp water together and apply to the top of each pie with a cooking brush. Sprinkle with sugar and refrigerate for another 20 minutes.
    14. Once refrigerated, bake the pies for around 20-23 minutes, or until the edges become slightly golden brown.



    Click below to purchase the culinary Matcha used in this recipe: