The day before, prepare the cream. Steep the tea leaves in the milk as it heats over medium low. While the milk heats, whisk together the sugar, egg yolks, corn starch, and vanilla.

Once the milk hits a near boil, spoon some into the egg mix, whisking constantly to temper the eggs. Add the milk a little at a time, then strain out the tea leaves, add all to the egg mix, then return to the pot. Heat over medium low until thickened and slowly bubbling. Then keep going for another minute or two before popping in the fridge to set.

The next day, ready the pie crust. Peel the apple, the cut into very small cubes. Melt the butter in a saucepan, then add everything else and bring to a bubble. Heat for 8 minutes or until thickened. Remove from heat. Cut the pie crust into small circles using a glass. Spread some cream on the center of each, then top that with a little apple filling. Fold the edges closed, leaving some of the center open. Bake for 25 minutes at 400. Enjoy!