Irish Amber Pie

This traditional Irish Apple Amber Pie features a smooth apple filling made with grated apples, egg yolks, sugar, and lemon baked inside a flaky crust and topped with fluffy toasted meringue. A classic Irish dessert often enjoyed for St. Patrick's Day. This recipe is simple to make and creates a beautiful pie with a soft apple base and light meringue topping.

Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 Minutes

Serves: 8 slices

Ingredients:

• 1 Pie Crust, pre-made or homemade

• 8 Granny Smith apples, peeled, cored, and grated

• 1/4 cup water

• 6 large egg yolks

• 1 cup granulated sugar, divided

• Juice of 1 lemon, about 2.5 tbsp.

• 6 large egg whites

DIRECTIONS:

1. Preheat the oven to 350 degrees F.

2. Transfer the dough to the pie dish, trim off any excess, and crimp the edge.

3. Par-bake the pie crust for 10 minutes.

4. Place the grated apples and water in a large pot, cover, and cook over medium-low heat until tender. This will take about 15 minutes., then remove from heat.

5. Next whisk the yolks, 3/4 cup of the sugar, and lemon juice together in a small bowl, then stir the mixture into the cooked apples.

6. Pour the apple filling to the prepared crust, and bake for an additional 30-40 minutes, or until the filling is set and the edges of the crust are golden.

7. Take pie out 5-10 minutes before full bake time and brush egg wash on crust, this is optional.

8. Cool pie completely.

9. Whip the egg whites and remaining 1/4 cup of sugar together in stand mixer or with handheld mixer until the meringue holds stiff peaks.

10. Spoon the meringue onto the cooled pie and brown in the oven under broiler (for 3-5 minutes) or with a brulee torch.

11. Slice, serve, and enjoy!