Irish Apple Pie Recipes

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.

AN IRISH APPLE TART ON A PLATE

Steps:

• Mix the flour and salt in a bowl then using your finger tips rub in the butter or margarine and the lard or shortening until the mixture resembles breadcrumbs.
• Add enough of the cold water to form firm dough.
• Roll out ¾ of the pastry on a lightly floured surface and use to line an oven proof plate.
• Cover with the apples and place in the cloves and sprinkle on the cinnamon and sugar.
• Roll out the remaining pastry and use to cover the pie moistening the edges to seal the lid.
• Flute the edges and decorate with the trimmings of the pastry.
• Cut a vent in the top of the pie and brush the top with milk.
• Bake in a pre-heated oven at 200°C/400°F gas mark 6 for about 30 minutes or until the pastry is golden.
• Serve with custard or 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.

MUM'S IRISH APPLE PIE

Steps:

• 1. Wash, peel, core and thinly slice your apples. Squirt just a little lemon juice over apples. Set aside until crust is ready.
• 2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
• 3. ***MAKING 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.
• 4. Once chilled, take dough out of refrigerator and cut it in half. Put the other half back in the fridge COVERED to keep cold.
• 5. Roll dough to 1/8 of an inch. Lift dough with rolling pin. Place in pie plate. Trim extra overhanging edges of pie crust.
• 6. **MAKING APPLE PIE FILLING**
• 7. 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.
• 8. Roll out top crust. Remove pie from refrigerator. Brush outer edge of bottom crust with beaten egg.
• 9. 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.
• 10. Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until crust is golden and apples are tender . Allow pie to completely cool before serving. Serve warm with whipped cream or vanilla ice cream.