No matter your beliefs, holiday rituals or traditions, warm wishes from all of us at DōMatcha® for this season of gratitude and reflection. The chill in the air has us either cosying up inside or fortifying ourselves to step outside. Either way, winter is a perfect time to enjoy matcha as part of your daily routine. The L-theanine and caffeine in matcha pair perfectly at keeping you relaxed but alert, even when the days are short!

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We never pass up an opportunity to share matcha with family and friends, which is why we love adding it to our holiday dishes and desserts. This recipe for apple pie matcha filling is easy as – well, easy as pie! It can be baked in a pie with your favourite homemade pastry recipe (or storebought – we won’t tell!) as well as enjoyed on its own with a scoop of ice cream over top!

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Homemade Matcha Apple Pie Filling

Makes about 1 pie’s worth


  • 4 medium apples, peeled and diced
  • 1 ½ teaspoons lemon juice
  • 2 teaspoons water
  • 3 tablespoons either salted butter or vegan-friendly substitute such as coconut oil
  • 1 tsp of coconut oil or other oil of your choice at liquid room temperature
  • 1 ½ tbsp cornstarch
  • 1/3 cup sweetener – sugar, or find natural alternatives like maple syrup, agave syrup, or coconut sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • Pinch of cardamom
  • 1 tsp DōMatcha® powder


  1. Melt the butter in a medium-sized pot until butter is melted but not sizzling, and remove from heat.
  2. Whisk your DōMatcha® with the 1 tsp of liquid coconut oil until it is in a fine, well-mixed paste with no lumps. Make sure to wash your whisk with gentle soap and water and let dry properly after whisking with oil!
  3. Add in everything EXCEPT the apples, and stir until everything is well-mixed. Add the apple slices to the pot and put the pot on medium heat.
  4. Stir the apples for about 4-5 minutes or until they are tender. Make sure the apples stay firm rather than getting too soft and mushy. Take the pot off the heat, and transfer the apple pie filling to a glass jar or bowl.
  5. Before using it or storing it, cool the apple pie filling to room temperature.
  6. Enjoy thoroughly!


Hi Lynn! Sorry to hear you are having troubles getting your matcha to dissolve.

Please see this handy instruction video here:

The first part of the preparation, when mixing the matcha with a small amount of water and using gentle C-strokes with the whisk, is very helpful for breaking down clumps and incorporating the matcha powder into the water.

Here is our traditional recipe written out as well:

Traditional Matcha Recipe
Place ½ or 1 tsp DōMatcha® into bowl. Add 60 to 90 ml pre-boiling water (80°C) to DōMatcha®. Using bamboo whisk, briskly whisk in W motion until froth forms on top or make paste using spoon. Add more water to taste (up to 240 ml).

Using a traditional bamboo whisk:
Put ½ to 1 teaspoon of DōMatcha® in a large cup or a drinking bowl and add a small amount of hot water (50 to 75 ml – 2 – 3 oz). Whisk in a quick, light zig-zag motion until a layer of green froth appears on the surface. After whisking add more water if desired. DōMatcha® can be used both for ‘thin’ or ‘thick’ Matcha.

The ideal water temperature for DōMatcha® is 80 C/ 176 F

I ordered Do Matcha but I find it very hard to dissolve. I have to continually stir otherwise it settles on the bottom of my cup, and I end up with mouthful of wet powder at the end o f my drink.

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