Irish Apple Amber

Why You’ll Love This Recipe

I like this recipe because it’s traditional, comforting, and not overly complicated. The grated apples make the filling soft and flavorful, while the meringue gives it a beautiful finish. It’s also a great way to enjoy apples in a different form than pies or crisps. I find that it’s impressive enough for a holiday table but simple enough for a weekend dessert.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1/2 (0.5) batch Simply Perfect Pie Crust
8 Granny Smith apples, peeled, cored, and grated
1/4 cup (62.5 g) water
6 large egg yolks
1 cup (200 g) granulated sugar, divided
2 tablespoons lemon juice (from 1 lemon)
6 large egg whites

Directions

1. I prepare the pie crust according to recipe instructions, then line a pie dish with it and blind bake until lightly golden.

2. In a saucepan, I combine the grated apples with water and cook gently until softened.

3. I whisk in the egg yolks, half of the sugar, and the lemon juice, stirring until smooth and slightly thickened.

4. I pour the apple mixture into the baked crust and smooth the top.

5. In a clean bowl, I beat the egg whites until foamy, then gradually add the remaining sugar and whip to stiff peaks.

6. I spread the meringue over the apple filling, making swirls with a spoon for texture.

7. I bake again until the meringue is golden brown on top.

8. I let it cool slightly before serving.

Servings and Timing

This recipe makes about 8 servings. Prep time is 45 minutes, cook time is 40 minutes, and total time is around 1 hour 25 minutes.

Variations

Sometimes I add a pinch of cinnamon or nutmeg to the apple mixture for a spiced version. I’ve also tried mixing in a handful of raisins or sultanas for extra sweetness. For a richer twist, I like brushing the crust with a thin layer of apricot jam before adding the filling.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 2 days. To reheat, I place slices in a 325°F oven for about 10 minutes. I avoid microwaving since it can make the meringue weep.

FAQs

Can I use a store-bought pie crust?

Yes, I sometimes use a ready-made crust to save time.

What type of apples work best?

I prefer Granny Smith because they’re tart and balance the sweetness of the meringue.

Do I have to grate the apples?

Yes, grating ensures the filling cooks evenly and creates a soft texture.

Can I make this ahead of time?

Yes, I bake it a few hours before serving, but it’s best enjoyed the same day.

Why is my meringue weeping?

That can happen if sugar isn’t fully dissolved or if the pie is refrigerated too long.

Can I add spices?

Yes, cinnamon, nutmeg, or cloves give it a warm flavor.

How do I know when the meringue is done?

The peaks should be lightly browned and firm to the touch.

Can I make mini versions?

Yes, I bake them in small tart shells for individual servings.

Can I reduce the sugar?

Yes, I sometimes cut the sugar slightly, but I keep enough to stabilize the meringue.

Is this like apple pie?

It’s similar but lighter, with grated apples and a meringue topping instead of a top crust.

Conclusion

Irish apple amber is one of my favorite traditional desserts because it’s light, flavorful, and beautifully presented. I love how the tart apples, buttery crust, and airy meringue come together in every bite. Whether for St. Patrick’s Day or a special family dessert, it always feels like a celebration.