Hey there, pie lovers! If you’re craving a cozy, homey dessert with a twist of Irish charm, you’ve landed in the right spot.
Today, we’re diving into the world of a (mostly) Traditional Irish Apple Pie—not your typical American double-crust situation, but a lighter, fluffier delight with a saucy apple filling and a dreamy meringue topping.
Think of this pie as a hug from an Irish granny served up in a pie dish, whether it’s St. Patrick’s Day or just a random Tuesday, this recipe is about to become your new go-to.
See the printable recipe card below for the complete instructions with the ingredient list with quantities.
Why You’ll Love This Recipe
This isn’t just any apple pie—it’s a traditional Irish apple tart with personality. The filling is smooth and applesauce-like (goodbye, chunky slices!), and that meringue topping? It’s like a sweet, golden cloud floating on top. It’s easy enough for beginners but impressive enough to wow your mates. Plus, the wonderful aroma of tart apples
and brown sugar wafting through your kitchen will have everyone asking, “When’s it ready?!”
What Makes This Apple Pie Unique
Forget everything you know about American apple pie with its lattice crust and cinnamon-heavy vibes. This Irish apple amber pie (as some call it) is a whole different beast. It’s less about spice and more about letting those Granny Smith apples shine with a zing of lemon juice. Oh, and it’s a nod to the traditional Irish kitchen—think community orchards and family recipes passed down over a pint.
Key Ingredient Notes and Substitutions
See the printable recipe card below for the complete ingredient list with quantities.
Apples: It’s essential to use the correct type of apples. Since the apples are grated rather than sliced, opt for firm, tart apples like Granny Smith, Honeycrisp, Pink Lady, or Braeburn. These hold their texture and balance the sweetness of the custard and meringue.
Pie Crust: I used a simple store-bought pie crust. However, you could switch it out with a simple shortcrust pastry instead of a typical pie crust. The filling is a velvety apple mash, and instead of a lid of dough, you get a billowy meringue that’s golden brown and irresistible.
Vanilla Extract: Many traditional Irish Apple Pies do not use vanilla extract. However, I think it adds to the depth of flavor of the pie, especially since there is no cinnamon in this apple pie. If you want a more traditional pie, then leave the vanilla out.
How To Make Irish Apple Pie
See the printable recipe card below for the complete instructions with the ingredient list with quantities.
Prepare the Pie Crust (Blind Baking)
Preheat your oven to 350°F (175°C). Roll out the pie crust and press it into a 9-inch pie pan. Trim any excess dough and crimp the edges.
Blind bake the crust: Place a piece of parchment paper or aluminum foil over it and fill it with pie weights or dried beans to prevent the crust from puffing up.
Bake the crust for about 15-20 minutes. Then, remove the parchment and weights and bake for another 5 minutes to allow the crust to crisp up fully. Set aside to cool slightly.
Prepare the Apple Filling
In a saucepan over medium heat, add the grated apples. Cook, stirring occasionally, for about 5-7 minutes until the apples soften and release their juices; if they get too dry, add the water. Remove from heat and set aside to cool slightly.
Prepare the Custard
In a bowl, whisk together the egg yolks, granulated sugar, lemon juice, and vanilla extract until it is smooth and well combined.
Slowly mix into the warm apple mixture, stirring continuously to prevent the eggs from scrambling.
Assemble and Bake the Pie
Once the pie crust has cooled slightly, pour the apple custard mixture into the prepared crust and spread it evenly.
Bake the pie for 25-30 minutes or until the filling is set and slightly golden. Remove from the oven and let it cool while preparing the meringue topping.
Make the Meringue Topping
In a clean, dry bowl, beat the egg whites with a pinch of salt using an electric mixer on medium speed until soft peaks form.
Gradually add the granulated sugar, a little at a time, and continue beating until stiff, glossy peaks form.
Top and Bake Again
Spread or pipe the meringue evenly over the cooled apple filling, sealing the edges to prevent shrinking.
Return the pie to the oven and bake at 250°F (175°C) for 15-20 minutes or until the meringue is golden brown.
Cool and Serve
Remove from the oven and let the pie cool for at least 30 minutes before slicing.
Serve warm or at room temperature, and enjoy your Irish Apple Pie!
More Recipes
Love this Irish vibe? Check out Irish soda bread for a quick bake, Baked Apple Pie Empanadas, Irish Apple Cake, or a traditional Irish apple tart sans meringue. For more cool recipes, peek at our fresh spring recipes or try an easy homemade banana loaf for a fruity twist.
There you have it—a classic Irish Apple Pie that is nostalgic and fresh. Perfect for Pi Day, St. Patrick’s Day, a cozy night in, or impressing your Irish family (or friends who wish they were). What do you think—ready to give it a go? Let me know how it turns out! 🍏✨
Recipe
Irish Apple Pie Recipe
Equipment
Ingredients
Pie Crust:
- 1 pie crust either homemade or store-bought
Apple Pie Filling
- 6 apples peeled, cored and grated
- 1 tablespoon water you may not need it if the apples are really juicy
- 4 large egg yolks
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Meringue Topping:
- 4 large egg whites
- 2/3 cup granulated sugar
- 1 Pinch salt
Instructions
Prepare the Pie Crust (Blind Baking)
- Preheat your oven to 350°F (175°C). Roll out the pie crust and fit it into a 9-inch pie pan. Trim any excess dough and crimp the edges. (You can make your own homemade pie crust or buy a store bought crust.)
- Blind bake the crust: Place a piece of parchment paper or aluminum foil over the crust, and fill with pie weights or dried beans to prevent the crust from puffing up.
- Bake the crust for about 15-20 minutes. Then, remove the parchment and weights, and bake for another 5 minutes to allow the crust to fully crisp up. Set aside to cool slightly.
Prepare the Apple Filling
- In a saucepan over medium heat, add the grated apples. Cook, stirring occasionally, for about 5-7 minutes until the apples soften and release their juices, if they get too dry, add the water. Remove from heat and set aside to cool slightly.
Prepare the Custard
- In a bowl, whisk together the egg yolks, granulated sugar, lemon juice, and vanilla extract until smooth and well combined.
- Slowly mix into the warm apple mixture, stirring continuously to prevent the eggs from scrambling.
Assemble and Bake the Pie
- Once the pie crust has cooled slightly, pour the apple-custard mixture into the prepared crust and spread it evenly.
- Bake the pie for 25-30 minutes, or until the filling is set and slightly golden. Remove from the oven and let it cool while preparing the meringue topping.
Make the Meringue Topping
- In a clean, dry bowl, beat the egg whites with a pinch of salt using an electric mixer on medium speed until soft peaks form.
- Gradually add the granulated sugar, a little at a time, and continue beating until stiff, glossy peaks form.
Top and Bake Again
- Spread or pipe the meringue evenly over the cooled apple filling, making sure to seal the edges to prevent shrinking.
- Return the pie to the oven and bake at 250°F (175°C) for 15-20 minutes, or until the meringue is golden brown.
Cool and Serve
- Remove from the oven and let the pie cool for at least 30 minutes before slicing.
- Serve warm or at room temperature, and enjoy your Irish Apple Pie!
Notes
Nutrition
Recipe Tips
- Use the Right Apples:
- Since the apples are grated rather than sliced, opt for firm, tart apples like Granny Smith apples, Pink Lady, Honeycrisp, or Braeburn. These hold their texture and balance the sweetness of the custard and meringue.
- Prevent The Apple Filling From Being Runny:
- Avoid excess liquid by draining the grated apples slightly after cooking them. This prevents the custard from being too watery.
- Let the cooked apples cool slightly before mixing them with the egg yolk custard to prevent scrambling the eggs.
- The shredded apples can be cooked down to nearly applesauce state if you want a creamier custard filling. Otherwise, the filling is more like a nice shredded apple pie.
- Achieve The Perfect Meringue
- Ensure your bowl and beaters are completely grease-free before whipping the egg whites, or they won’t form stiff peaks.
- Add the sugar gradually, a little at a time, to help the meringue achieve a smooth, glossy texture.
- Seal the meringue all the way to the crust to prevent it from shrinking or weeping.
Variations
- Change the Pie Crust: Instead of using a simple pie crust, you could switch it out with a simple shortcrust pastry. The filling is a velvety apple mash, and instead of a lid of dough, you get a billowy meringue that’s golden brown
and irresistible. I
Storing The Pie
- Room Temperature: If eating the same day, store loosely covered at room temp for a few hours.
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezing: While the crust and apple filling freeze well, meringue doesn’t. If making ahead, bake the pie without the meringue, freeze it, and add the meringue fresh before serving.
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