Crust:

Heat 1 c. water to 180°F; pour over 1 tsp. jasmine #5 tea leaves and allow to steep for 7 min. Remove and discard leaves. Refrigerate tea overnight.

Combine flour and salt in a stainless steel mixing bowl. Add the cold butter cubes; cut in until the mixture is fairly homogenous with crumbs no larger than peppercorns. Using only between 1/4 c. and 1/3 c. of the ice cold tea mixture, add a little at a time until there is enough moisture to pull the dough together. Be careful not to over mix the dough. When the dough has been mixed just enough to combine the ingredients, form it into a ball, wrap in a piece of plastic, and refrigerate several hours.

Jasmine sugar:

Heat 1 c. of water to 180°F; pour over 1 tsp. jasmine #5 tea leaves and allow to steep for 7 min. Remove and discard leaves. Add enough granulated sugar to make the mixture mostly dry; mix evenly. Allow to dry completely overnight.

Using a mortar and pestle, grind the sugar mixture until it reaches the same consistency it previously had.

This will yield more jasmine-flavored sugar than the recipe requires.

Pie filling:

Preheat oven to 375°F. Place apple slices in a large bowl, sprinkle with lemon juice, and toss to coat. In a small bowl, sift together jasmine sugar, flour, and cinnamon. Add dry ingredients to apples and toss to coat evenly.

Assembling it:

Lightly flour your cooking surface and a rolling pin, and unwrap the dough. Divide the dough into 2 equal pieces and begin to roll out the first piece to form the bottom crust. The dough should be rolled out into a circle by rolling evenly outward from the center and rotating the dough in small turns to keep the rolling even. Roll the dough until it achieves an even thickness of about 1/8" and is roughly 12" in diameter.

Lightly butter a 9" pie plate. Gently lift the rolled dough; carefully fold it into quarters without pressing, place the dough inside the pie plate, and unfold to create the bottom pie crust. Pierce it several times with a fork.

Place pie filling into the bottom crust. Moisten the outer lip of the pie crust with a small amount of the ice cold tea.

Roll the second half of the pie dough similarly; this should form a slightly larger circle than the pie pan. Slice the dough into ribbons 1/2" wide. Carefully weave the ribbons of dough together to form a lattice top. Where the end of each strip overlaps with the excess dough from the bottom crust, pinch together to seal. Trim to 1/4" of excess dough around the pie plate. Create a pinch-crimped crust edge by folding this excess upward, pressing toward the center of the pie with the thumb and index finger of one hand and pressing out, between them, with the index finger of the other hand. Continue this motion to crimp the rest of the pie.

Mix the egg and milk together; brush the top crust with some of this mixture. Sprinkle with jasmine-flavored sugar.

Bake in a preheated 375°F oven for 35-40 min. Remove from oven and allow to cool for 20 min.

This may be served with whipped cream. Brew some jasmine #5 and sweeten with the excess jasmine sugar!