Irish Apple Pie Recipes

MUM'S IRISH APPLE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
• To Make Crust: In a large bowl, combine flours, salt and sugar. Cut in butter and shortening until coarse crumbs are formed. Mix in sour cream and lemon juice. Keep mixing until dough forms a ball; dough may be slightly lumpy, this is fine. Wrap dough ball in plastic wrap and allow to chill for 1 hour.
• Once chilled, take dough out of refrigerator and cut it in half; keep one half covered and in the refrigerator. Roll dough to 1/8 of an inch. To lift pie shell, roll dough around rolling pin and then unroll into pie pan. Trim overhanging edges of pie crust.
• To Make Filling: Place apples into pie shell. In a small bowl, combine sugar, flour and nutmeg; mix thoroughly. Sprinkle mixture over apples. Squirt lemon juice over apples. Place pie in refrigerator while top crust is rolled out.
• Remove pie from refrigerator. Brush outer edge of bottom crust with beaten egg. Place second crust on top of pie; crimp pie shell edges together. Brush entire top crust with egg and cut 4 steam slots into it.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until golden brown. Allow pie to completely cool before serving. Serve warm with whipped cream or vanilla ice cream.

IRISH APPLE PIE

Steps:

• 1. Sieve the flour and salt into a large mixing bowl, then cut the butter and fat into the flour and rub in until the mixture resembles fine breadcrumbs. Stir in the sugar. Mix the egg yolk with 3-4 T of water. Sprinkle over the top of the crumbled mixture. Mix with a broad bladed knife to form a stiff ball. Work only long enough to form a ball. Leave the pastry to rest in the refrigerator for about 30 minutes before using.
• 2. Cooks Notes: The food processor is a most convenient way to make pastry crust. Success, however, depends on careful processing to ensure the dough is not overworked. Pastry freezes well and can therefore be prepared in advance.
• 3. Prepare the pastry. Divide into two and roll one piece 1 1/2 inches larger than an ovenproof pie plate. Line the plate with the pastry and cut off the excess.
• 4. Brush the pastry rim with lightly beaten egg white (reserved from making the pastry) and lay the pastry trimmings on top.
• 5. Peel, core and thinly slice the apples. Arrange alternate layers of apples and sugar in the center of the plate with cloves.
• 6. Roll out the second piece of pastry just large enough to cover the pie. Brush pastry rim with egg white and and cover the pie with the pastry lid. Press the edges firmly together to seal and flute to decorate.
• 7. Brush the pie with the remaining egg white and sprinkle with castor sugar. Bake in a 400F (200C or Gas Mark 6) preheated oven for 10 minutes, then reduce the temperature to 350F (180C or Gas Mark 4) and bake further for 20-30 minutes or until the apples are tender and the pastry is pale gold in color. Sprinkle with more castor sugar and serve hot or sold with whipped cream.
• 8. Cooks Notes: For Rhubarb Tart, use 2-3 lb rhubarb cut in 3/4 inch lengths, tossed in 2 T cornflour. For Apple and Blackberry Pie, use 2 lb of apples and 1 lb of blackberries.

IRISH APPLE CAKE

Steps:

• Set the oven to 350F Grease a 9 inch springform pan.
• Make the custard sauce ahead of time. Bring the milk to a simmer over medium heat. Meanwhile whisk the yolks and sugar until well combined. Drizzle a little of the hot milk into the egg mixture, whisking all the time. Drizzle a little more, then transfer that back into the pan of hot milk and continue cooking, stirring constantly, until the mixture coats the back of a spoon. Do this slowly, over medium heat, and I like to use a silicone spoon or spatula to scrape the bottom and sides of the pan as it heats. The mixture will become velvety and thickend, but it will not be as thick as pudding. It will continue to thicken as it cools, so don't overcook or it can curdle. Stir in the vanilla.
• Pour the custard through a sieve (to catch any stray lumps) into a heat proof jar or bowl and place a piece of plastic wrap onto the surface so it won't form a skin as it cools. Put in the refrigerator until completely chilled.
• To make the streusel topping, blend the bits of butter into the flour, sugar, and oats until the butter is incorporated and the mixture has a coarse crumbly texture. Put in the refrigerator.
• Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
• Whisk together the flour, baking powder, cinnamon, and salt. Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.
• Spoon the batter into your prepared pan, and smooth out evenly. Top with the sliced apples, and then the streusel topping. Note: no need to arrange the apples perfectly, but try to get them in an even layer.
• Bake for about 50 minutes to an hour, until the top is lightly browned and a toothpick comes out without wet batter clinging to it.
• Let cool a bit in the pan before removing. Dust with confectioner's sugar before serving.

IRISH APPLE CAKE

Steps:

• Preheat the oven to 350˚ F. Butter a 9-inch round cake pan and line the bottom with parchment paper.
• Make the streusel topping: In a medium bowl, combine the flour, oats, granulated sugar and salt. Next, rub in the cold butter until fully incorporated and you've reached the texture of coarse breadcrumbs. Set aside in the fridge while you make the cake.
• Make the cake: Cream the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy. Add the vanilla, then beat in the eggs one at a time. In a medium bowl, combine the flour, baking powder, cinnamon and salt. Fold the dry ingredients into the wet ingredients with a rubber spatula along with the milk. Once the batter has formed, transfer it to the prepared pan and lay on the sliced apples, making sure they are arranged in one even layer. Cover the apples with all the streusel topping.
• Bake the cake until the top is golden brown and crisp, 60 to 70 minutes. Remove from the oven and let cool slightly before turning out of the pan onto a rack. When ready to serve, dust the cake with confectioners' sugar.

IRISH APPLE TART

Steps:

• To make the savoury sugar, heat oven to 140C/fan 160C/gas 1. Scatter the muscovado sugar, Maldon sea salt and lemon zest over a baking sheet, then leave in the oven for 15 mins to dry out. Leave to cool, then blitz in a blender. Pass through a large-holed sieve to remove any big lumps, then set aside.
• For the pastry, pulse the flour and butter together in a food processor until you have the texture of breadcrumbs. Add the sugar and eggs and pulse until everything comes together. Wrap the pastry with cling film and chill.
• Tip the raisins into a pan with the whisky, and add 1 tsp of the sugar. Bring to a simmer, then leave to one side.
• Cut the apples into large wedges and melt the butter in a heavy-based pan. Toss the apples in the butter, then add half the demerara sugar, the cinnamon stick and a healthy splash of whiskey. Cook the apples for 3-4 mins until coloured, then place in a sieve to drain away excess juices.
• Turn oven up to 160C/fan 140C/gas 3. Grease and flour a 28cm baking ring. Roll two-thirds of the pastry to the thickness of a £1 coin and line the ring. Chill for at least 20 mins. Prick pastry with a fork, then bake blind in the oven for around 10 mins. Brush with beaten egg, then return to the oven for 5 mins. Repeat this process again, cooking for another 5 mins - this will keep the pastry crisp. Leave to cool, then add the apple and raisin mixtures reserving any whiskey that has not been absorbed by the raisins. Roll a lid for the tart with the remaining pastry and place on top of the tart, egg washing to secure edges. Prick the top to release steam, egg wash the top of the pastry and sprinkle with the remaining demerara sugar. Turn oven to 180C/fan 160C/gas 4 and cook for 20 mins, until the top is golden.
• Put the apple tart on a large board. Lightly whip the cream and add the raisin whiskey to taste. Serve the spiced sugar in a bowl on the side to sprinkle over.

APPLE PIE BY GRANDMA OPLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
• Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
• Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

IRISH APPLE PIE

Steps:

• Preheat oven to 375 F.
• Combine potato, butter, cinnamon, ginger and brown sugar.
• Mix well.
• Blend in flour.
• Reserve 3/4 cup for top of the pie.
• On a sheet of waxed paper or better still parchment paper, pat the remaining dough into a circle slightly larger than a 9-inch pie plate.
• Place a well-greased pie plate over dough.
• Lift and invert the dough into the pan.
• Remove waxed paper.
• Arrange apple slices of potato mixture.
• Sprinkle with 2 Tbsp.
• brown sugar.
• Pat remaining 3/4 cup of potato mixture onto a 9-inch circle of waxed paper.
• Invert over filled pie.
• Peel off paper, crimp and seal edges of dough around pie.
• Cut a vent in the centre of the pie.
• Bake 45 to 50 minutes.
• Brush top with 1 tsp.
• melted butter and sprinkle with granulated sugar a few minutes before removing from oven.
• Serve hot with whipped cream.
• Serves 6.
• One Potato Two Potato.