Madagascar Messiah™ Apple Pie

Madagascar Messiah™ Apple Pie

It's time to take your grandmother's apple pie to the next level with our Madagascar Messiah™ tea. Our Confession Worthy™ tea adds a subtle and Sacrilicious™ flavor that can't be beat. The rich vanilla flavor soars so well you might not even need the scoop of ice cream on top—but why not double down?




2 pie crusts (homemade or bought)

  • 12 cups water
  • 4 tablespoons (18 grams) Madagascar Messiah
  • 4½ pounds (about 8-10 apples) baking apples, peeled, cored, and cut into ¼-inch thick slices
  • ¾ cup (150 grams) granulated sugar
  • 2 tablespoons (15 grams) cornstarch
  • ¼ teaspoon sea salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon cardamom
  • ⅛ teaspoon nutmeg
  • 1 large egg
  • 1 tablespoon turbinado sugar



  1. Prepare crust dough and chill for at least 1 hour.
  2. Place one oven rack in lower-middle position, with the second rack in the lowest position. Place a sheet pan on the lowest rack. Preheat oven to 425°F.
  3. Bring water to a boil in a large pot. Add your Madagascar Messiah™ and let steep for 5 minutes. Pour tea through a fine mesh sieve into a large bowl (at least 5-quart capacity). Discard tea leaves. Return tea to pot and bring back to a boil.
  4. Place apple slices in the same large bowl you used for the tea a moment ago. Pour boiling tea over the apple slices, cover the bowl, and let rest for 10 minutes at room temperature. Place a wire rack over a kitchen towel. With a slotted spoon, transfer apple slices out of the tea and onto the wire rack, spreading them out evenly. Allow apples to dry on the rack for 10 minutes. (You can save the tea for drinking; it's now apple-infused tea! Heat it back up and add bourbon for a twisted sister if you're so inclined.)
  5. In a large bowl, whisk together sugar, cornstarch, salt, and spices. Add apples to the bowl and gently toss until the apples are evenly coated.
  6. Roll one chilled dough disc into a 12-inch round. Place into the bottom of a 9-inch pie pan. Add the filling. Roll out the second dough disc into another 12-inch round. Place over the top of the pie. If necessary, trim the dough so there is a ½-inch overhang. Fold the edges of the pie crusts inward, pressing them together as you do so to make a tight seal. Crimp the edges.
  7. Use a sharp knife to cut 5 slits in a star shape on the top of the crust. Whisk the egg in a small bowl with a fork. Use a pastry brush to brush the top and edges of the crust with the egg wash. Sprinkle turbinado sugar over the top.
  8. Place the pie on the lower-middle rack above the sheet pan (the sheet pan will catch any drips, if there are any). Bake for 25 minutes at 425°F, then lower the oven temperature to 375°F and continue baking until the crust is deep golden brown, another 25-35 minutes. Transfer the pie pan to a wire rack to cool for at least 2 hours before serving.
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