Hi Bold Bakers! With St. Patrick’s Day coming up, you might have started planning your menu to celebrate. You probably want to highlight popular Irish foods, like Irish Soda Bread (that one’s my mum’s recipe!), maybe you’re making shepherd’s pie for the main course. But has the most crucial question been answered? What are we doing for dessert? Already have an account? Irish Apple Amber is a traditional Irish dessert that is simple and delicious—and it certainly isn’t like an American apple pie! Instead of big pieces of sugary baked down apples all tucked in pie crust, Irish apple amber is an open-faced pie, filled with a soft, chunky applesauce-like filling, topped with sweet, fluffy meringue. Crabapples are Ireland’s only native apple—but in the 1500s, other apples were introduced. That’s quite a while before America even officially became a nation. Maybe we should be saying, “As Irish as Irish Apple Amber Pie?” This recipe is a part of my Bold Baking Worldwide project! I’m bringing you recipes from around the world, every Monday at 8:30am PT. Check out some of these other recipes: Irish Apple Crumble, Gooey Butter Cake, and Sourdough English Muffins.
The History Of Irish Apple Amber
When you think of Ireland, you probably think the most essential produce on the Emerald Isle is potatoes, but apples actually have played an important role in our history! While crabapples have always grown in Ireland, it was hard to find any other fruit that could handle the climate. But it turns out, a variety of apples that were introduced to Ireland grew very well! In fact, besides ridding Ireland of snakes, it is said that St. Patrick himself planted apple trees! Apples became a reliable part of the people of Ireland’s diets, and they used them in plenty of ways, from stewing to fermenting into cider. And, of course, desserts! It isn’t clear when Irish Apple Amber was made, but if you have apples, some sugar, and some eggs, I’m sure it wasn’t hard for our ancestors to figure something out! And if you’re looking for more Irish recipes, you’ve come to the right place — I am Irish, after all
How To Make Irish Apple Amber
Celebrate St. Patrick’s day (or any day!) by finishing off a lovely meal with this perfect dessert! Here is how you make Irish Apple Amber (and don’t forget to get the full recipe with measurements, on the page down below):
Gemma’s Pro Chef Tips For Making Irish Apple Amber
Use a good cooking apple, like Granny Smith or Bramley apples, because they cook down the best. If you prefer spiced apples, add 1/2 teaspoon of cinnamon and a 1/4 teaspoon of nutmeg to the apples while you are cooking them. Instead of meringue, you can top this pie with homemade whipped cream. Make sure you are stirring the egg whites for the meringue constantly while it is heating, so they don’t curdle. For a boozy, Irish twist, replace the water in the filling with 2 tablespoons of Irish whiskey! Use my pie crust for this pie or a good quality store-bought one!
How Do I Store Irish Apple Amber?
The pie can be stored, without the meringue topping, loosely covered in the refrigerator for up to 2 days. Once the meringue topping has been placed on the pie, it’s best served that day. However, you can still store it in the refrigerator for up to one day.
Make More Irish Recipes!
Irish Soda Bread Irish Potato Farls Irish Apple Cake Chocolate Guinness Cake Irish Apple Crumble Irish Brandy Butter Barmbrack Waterford Blaas (Irish Rolls)
And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below!
