Description
Irish apple amber is a traditional Irish dessert made with grated apples baked in a flaky crust and topped with golden meringue. Light, tart, and sweet,
Ingredients
1/2 batch pie crust (homemade or store-bought)
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 (about 1 lemon)
6 large egg whites
Instructions
- Prepare the pie crust and blind bake in a pie dish until lightly golden. Set aside.
- In a saucepan, cook grated apples with water over medium heat until softened.
- Stir in egg yolks, half the sugar, and lemon juice. Cook gently until smooth and slightly thickened.
- Pour apple mixture into the baked crust and smooth the top.
- In a clean bowl, beat egg whites until foamy. Gradually add remaining sugar and whip to stiff peaks.
- Spread meringue over the apple filling, swirling the top with a spoon for texture.
- Bake until the meringue is golden brown.
- Cool slightly before serving.
Notes
Add a pinch of cinnamon or nutmeg to the apple mixture for a spiced version.
Mix in raisins or sultanas for extra sweetness.
Brush crust with apricot jam before adding filling for added richness.
Best enjoyed the same day to keep the meringue fresh and crisp.
Avoid microwaving leftovers to prevent the meringue from weeping.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 35g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 115mg
