Irish Apple Pie
What makes this apple pie Irish? If you guessed whiskey, you'd be correct! The warmth from the whiskey pairs very well with the warmth from the spices and the freshness of the apples. Try a variation on a traditional 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.