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A slice of pie on a white plate. Red and green apples are behind the plate.
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Irish Apple Amber Pie

Celebrate this Saint Patrick's Day with this authentic Irish Apple Amber Pie! Unlike an American apple pie, this pie has more of an apple sauce filling and is topped with an airy meringue.
Course Dessert
Cuisine Irish
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8 slices
Calories 322kcal
Author Nina

Equipment

  • one 9 inch pie plate

Ingredients

Single Pie Crust

  • 1 cup all purpose flour
  • ½ teaspoon granulated sugar
  • ¼ teaspoon salt
  • cup shortening or lard chilled and cubed
  • 4 tablespoons milk cold
  • 4 tablespoons water cold

Apple Filling

  • 6 apples peeled, cored, and grated
  • 3 tablespoons water
  • 4 large egg yolks
  • 1 tablespoon lemon juice
  • ½ cup granulated sugar
  • ¼ teaspoon ground cinnamon

Meringue topping

  • 4 large egg whites
  • ¼ cup granulated sugar
  • ¼ teaspoon cream of tartar

Instructions

Pie Dough

  • If you are choosing to make your own pie dough, mix flour, sugar, and salt in a large bowl. Add shortening or lard, and using your hands or a pastry cutter, break into the flour until the fat is well distributed and is pea-sized.
  • Mix milk and water in a small bowl. Pour a bit of the mixture into the large bowl and mix. Keep adding milk/water mixture until the dough comes together. You may not need to use all the milk/water mixture. If you need more, add a teaspoon of water at a time.
  • Wrap dough in plastic wrap, and store in the refrigerator for at least 1 hour or up to 3 days.
  • Grease a 9 inch pie plate. Remove dough from refrigerator and roll out into a 12 inch circle on a floured surface. Carefully place the dough into the pie plate, tucking it into the bottom sides, and making sure it's smooth. Flute or crimp the edges. Place pie into the freezer while you preheat the oven to 375¯F (190°C).
  • When the oven has preheated, take the pie crust from the freezer. Line the pie crust with parchment paper. Crunch the parchment paper up fist so that it will easily shape the crust. Fill the crust up with pie weights or dried beans. Bake pie crust for 12-15 minutes, or until the edges of the crust are starting to brown.
  • Remove the pie from the oven, take out the baking beans and the parchment paper. With a fork, prick the bottom of the pie crust all over. Return the pie crust to the oven. Bake for a further 7-8 minutes, or until the bottom of the pie crust is just beginning to brown. Allow the pie to cool on a wire rack while you make the filling.

Apple Filling

  • Reduce oven to 350° (180°C). Combine apples and water in a medium saucepan over medium heat. Cook until the apples are tender, about 10 minutes.
  • Remove pan from heat and mix in egg yolks, sugar, lemon juice, and cinnamon. Fill the partially baked crust with the apple mixture, and bake for 30-35 minutes, or until the filling is set. Let cool completely on a wire rack.

Meringue Topping

  • In the top of a double broiler, combine egg whites, sugar, and cream of tartar. Cook over medium heat, stirring constantly until sugar is dissolved. Remove from the heat and beat with an electric mixer until stiff peaks form.
  • Dollop the topping over the pie, swirling to make peaks. Toast the top with a butane torch or in the oven on broil for a minute or two (watch carefully because it can burn really fast under a broiler).
  • Pie is best served the day the meringue has topped it. The apple pie can be stored in the refrigerator for up to 2 days.

Notes

  • Use a store bought crust, or use a homemade crust (recipe is below).
  • Make the pie dough a day before. You can also make the filling a day before. Store both in the refrigerator overnight.
  • Use a combination of apples for more complex taste.
  • Make the meringue topping the day you want to serve the pie. It will start to loose volume after a day.

Nutrition

Calories: 322kcal | Carbohydrates: 51g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 108mg | Potassium: 227mg | Fiber: 4g | Sugar: 34g | Vitamin A: 216IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg