bakingglutenfreememories Pie is good at any time of year, especially during the fall and winter. Lately, I have wanted to share my Irish apple pie recipe. Fruit pies are by far my favorite. A good apple pie is always popular and it is not difficult to make.
I like to put an occasional twist on nostalgic bakes. I love apples, but I sometimes find the traditional apple pie to be lacking in something…sort of generic. So my Irish apple pie gets the name because of the wee bit of Irish whiskey that is in it. You can taste the whiskey, but it is subtle. It does not overpower the other flavors, rather it compliments the apples and spices nicely and gives more warmth. However, if you are an apple pie purist, the whiskey can be omitted from the recipe.
Make this with my flaky pie crust recipe and you will have a delicious apple pie!
How to Make Irish Apple Pie
1. First, have a par-baked pie crust ready to fill. See my Flaky Pie Crust recipe.
2. Preheat the oven to 375 degrees Fahrenheit.
3. Peel, core, and slice the apples thin, placing them in a large mixing bowl.
4. In another mixing bowl, add the flour, coconut sugar, salt, cinnamon, and nutmeg.
5. Add lemon juice and whiskey to the apples and use a large spoon to evenly coat the apples.
6. Then add the flour mixture, stirring until all apples are covered evenly.
7. Pour the apple filling into a ready to bake pie crust and bake for 40 minutes or until the apples are soft yet still firm.
8. Remove the pie from the oven and allow it to cool for at least an hour before cutting it.
Storage Tips and Notes
- Some apples are juicier than others so the amount of juice in the pie will vary. I have found it useful to let a juicy pie sit for 2-3 hours or cover it and let it set overnight on the counter or in the refrigerator
- Store the pie in the refrigerator for up to 4 days for best results
- This is enough filling for a 9” pie
- The pie tastes best warm so heat up slices of pie in the microwave before serving
Irish Apple Pie
Ingredients
- 6 cups apples, cored, peeled, and sliced (I use Gala, Honeycrisp, or Fuji)
- 1 teaspoon lemon juice
- 2 tablespoons Irish whiskey (I use Jameson)
- ½ cup gluten-free all-purpose flour (77g)
- 1 cup coconut sugar (157g)
- pinch of salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- First, have a par-baked pie crust ready to fill. See my Flaky Pie Crust recipe.
- Preheat the oven to 375°F.
- Then core, peel, and slice the apples thin while placing them in a large bowl.
- In another mixing bowl, add the flour, coconut sugar, salt, cinnamon, and nutmeg. Use a whisk to mix it well, breaking up any clumps.
- In the bowl of sliced apples, add lemon juice and whiskey. Use a large spoon to evenly coat the apples.
- Then pour in the flour mixture, stirring until all apples are covered.
- Pour the apple filling into the ready to bake pie crust and bake for 40 minutes, or until the apples are soft yet still firm. (Baking the pie on a cookie sheet is helpful to prevent any spills in the oven)
- Remove the pie from the oven and allow it to cool for at least an hour. If there is a lot of juice, let the pie sit for a few hours or cover it to sit overnight at room temperature or in the refrigerator. This will allow the liquid to set.
