There’s something magical about the Authentic Irish Apple Amber Pie, a dessert that balances sweet, tart, and buttery flavors in every bite. The tender, flaky crust cradles a luscious filling of caramelized apples, while the golden meringue topping adds a light, airy contrast.
With just 35 minutes of prep and 50 minutes of baking, this pie brings the warmth of Ireland to your kitchen effortlessly.
Each slice offers a symphony of textures, from the crisp meringue peaks to the velvety apple layer beneath. The aroma of cinnamon and baked apples fills the air, promising a comforting treat that’s perfect for any occasion. Whether served warm or chilled, this pie is a timeless delight that will leave everyone craving more.
Ingredients for Authentic Irish Apple Amber Pie
- For the Pie Filling:
- 1 pie crust (store-bought or homemade)
- 4 granny smith apples (peeled, cored, and grated)
- 2 tablespoons water
- 3 large egg yolks (room temperature)
- 1/3 cup (2 ½ oz/71g) granulated sugar
- 1 tablespoon lemon juice (freshly squeezed for best flavor)
- For the Meringue Topping:
- 4 large egg whites
- 2/3 cup (5oz/142g) granulated sugar
- ¼ teaspoon cream of tartar (helps stabilize the meringue)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C).
- Prepare the crust: Roll out the pie crust and line a 9-inch (23cm) pie tin with it. Bake the crust for 10 minutes. (This is called blind baking and helps prevent a soggy crust.)
- Make the filling: In a saucepan, combine the grated apples and water. Cook over medium-low heat for about 10 minutes, or until the apples are tender.
- Finish the filling: Remove the apples from the heat and whisk in the egg yolks, sugar, and lemon juice until well combined.
- Bake the pie: Fill the partially baked crust with the apple mixture. Bake for about 30 more minutes, or until the filling is set. Let the pie cool completely.
- Make the meringue: In the top of a double boiler, combine the egg whites, sugar, and cream of tartar. Heat gently, stirring constantly, until the sugar is melted.
- Beat the meringue: Remove from the heat and beat with an electric mixer until stiff, glossy peaks form.
- Top the pie: Dollop and swirl the meringue topping onto the cooled pie. Toast the top with a butane kitchen torch. (If you don’t have a torch, place the pie under the broiler for 1-2 minutes, watching carefully to avoid burning.)
- Serve or store: This pie is best served the day it’s made. Store without the topping, loosely covered in the refrigerator, for up to 2 days. Once topped, store in the refrigerator for up to one day.
Perfect Pairings: Serving Suggestions
This Authentic Irish Apple Amber Pie is a showstopper on its own, but it pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a cozy touch, serve it with a warm cup of Irish breakfast tea or a drizzle of caramel sauce. It’s perfect for St. Patrick’s Day or any special occasion!
Storage Secrets: Keeping Your Pie Fresh
If you’re making the pie ahead of time, store it without the meringue topping, loosely covered in the refrigerator, for up to 2 days. Once the meringue is added, it’s best enjoyed the same day, but it can be refrigerated for up to 24 hours. Let it sit at room temperature for 15 minutes before serving for the best texture.
Time-Saving Tips for Busy Bakers
To save time, use a store-bought pie crust instead of making your own. You can also prepare the apple filling a day in advance and store it in the fridge. When ready to bake, simply fill the crust and pop it in the oven. For the meringue, ensure your egg whites are at room temperature—they’ll whip up faster and fluffier!
Equipment Essentials: Tools You’ll Need
For this recipe, a 9-inch pie tin and a rolling pin are must-haves. A double boiler is ideal for melting the sugar in the meringue, but a heatproof bowl over a pot of simmering water works too. If you don’t have a kitchen torch, use your oven’s broiler to toast the meringue—just keep a close eye on it to avoid burning.
Recipe Variations: Mix It Up
Feel free to experiment with different apple varieties like Honeycrisp or Braeburn for a sweeter filling. For a nutty twist, sprinkle chopped walnuts or pecans on the crust before adding the filling. If meringue isn’t your thing, try a streusel topping made with oats, flour, butter, and brown sugar for a crunchy alternative.
Authentic Irish Apple Amber Pie
Ingredients
For the Pie Filling:
- 1 pie crust
- 4 granny smith apples peeled, cored, and grated
- 2 tablespoons water
- 3 large egg yolks room temperature
- 1/3 cup granulated sugar 2 ½ oz/71g
- 1 tablespoon lemon juice
Meringue Topping:
- 4 large egg whites
- 2/3 cup granulated sugar 5oz/142g
- ¼ teaspoon cream of tartar
Instructions
- Preheat the oven to 350°F (180°C).
- Roll out the pie crust and line a 9-inch (23cm) pie tin with it. Bake the crust for 10 minutes.
- While the crust is baking, prepare the filling: In a saucepan, combine the apples and water and cook over medium-low heat for about 10 minutes, or until the apples are tender.
- Remove the apples from the heat and whisk in the egg yolks, sugar, and lemon juice.
- Fill the partially baked crust with the apple mixture and bake for about 30 more minutes, or until the filling is set. Let cool completely.
- Once the pie is completely cool, make the meringue topping: in the top of a double boiler, combine the egg white, sugar, and cream of tartar and heat gently, stirring constantly, until the sugar is melted.
- Remove from the heat and beat with an electric mixer until stiff, glossy peaks are formed.
- Dollop and swirl the meringue topping on the pie. Toast the top with a butane kitchen torch. (If you don’t have a torch, you can place the pie under the broiler for a minute or two, but watch it very carefully as it can burn very quickly.)
- This pie can be stored without the topping, loosely covered in the refrigerator, for up to 2 days. Once the meringue topping has been placed on the pie, it is best served the day it is made, but can be stored in the refrigerator for up to one day.
