Amber Apple Pie Recipe, A Traditional Irish Apple Pie
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Today’s recipe celebrates St. Patrick’s Day: a traditional Irish apple pie called an amber apple pie. The recipe is below. Apples have been an important source of food in Ireland for thousands of years. Apple trees are one of the few that grow well in the difficult Irish climate. While crabapples are the variety native to Ireland, other varieties have been cultivated for centuries including Ard Cairn Russet, Lady’s Finger of Offaly, and Kerry Pippin. An Amber Apple Pie has a filling of grated apples cooked down into a sweet purée, and the top is fluffy meringue. The recipe is from Allie Roomberg of Baking a Moment for Stemilt Apples. You can use a store-bought crust, or Allie’s favorite recipe for homemade pie crust. Fill it with a sweet apple filling that’s made with Granny Smith apples, egg yolks, sugar, and lemon juice. Once it’s baked and cooled you can top it with an airy toasted meringue. The recipe below calls for Granny Smith apples, but Allie used Pink Lady. “Both are great options and hold up well in the oven,” she says. “Pink Lady apples just make for a slightly sweeter tasting pie.” > The history of St. Patrick’s Day. Apple Amber Pie is little more than grated apples cooked down into a sweet, silky purée and topped with meringue. It all begins with a good pie crust. You can use store-bought or use my favorite recipe for homemade pie crust from scratch (photo #2). Just roll it out to a little larger than your pie dish, trim off the excess, crimp the edge, and give it a head start in the oven. Fill it with a sweet apple filling that’s made with Granny Smith apples, egg yolks, sugar, and lemon juice. Once it’s baked and cooled, it’s topped with an airy toasted meringue. While the recipe calls for Granny Smith apples (photo #3), Allie used Pink Lady. Both are great options and hold up well in the oven, Pink Lady apples (photo #4) just make for a slightly sweeter-tasting pie! Preparation 1. PREHEAT the oven to 350°F. Roll out the pie dough to a few inches larger than your pie dish. 2. TRANSFER the dough to the pie dish, trim off any excess, and crimp the edge. Par-bake the pie crust for 10 minutes. 3. PLACE the grated apples and water in a large pot, cover, and cook over medium-low heat until tender (about 15 minutes). 4. WHISK the yolks, 3/4 cup of the sugar, and the lemon juice together in a small bowl, and stir the mixture into the cooked apples (off the heat). 5. TRANSFER the apple filling to the prepared crust, and bake for an additional 30 minutes, or until the filling is set and the edges of the crust are golden. Cool completely. 6. WHIP the egg whites and remaining 1/4 cup of sugar together until the meringue holds stiff peaks. Spoon the meringue onto the cooled pie |
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Granny Smith Apples[/caption]
