The Apple Amber is a traditional Irish dessert. It’s made with grated apples and a meringue top. We used granny smiths, which gave it a nice tart-sweet flavor, similar to a lemon meringue pie.
On the Ingredients:
- Apples originally came from Central Asia, but they have been cultivated in Asia and Europe for centuries before being brought to America by European colonists. Apples grown from seeds are very different from their parent trees, so to maintain desirable varieties, apple trees are grafted, meaning each apple tree is a clone of the tree that initially produced that variety of apples. The term “an apple a day keeps the doctor away” may be wishful thinking, but apples are very nutrient-dense, containing vitamins, minerals, and antioxidants. (Read more about apples.)
Apple Amber (Classic Irish Dessert)
Servings
8
servingsPrep time
30
minutesCooking time
1
hourTotal time
1
hour30
minutesThe Apple Amber is a traditional Irish dessert. It’s made with grated apples and a meringue top. We used granny smiths, which gave it a nice tart-sweet flavor, similar to a lemon meringue pie.
Ingredients
2 lb granny smith apples (around 8-10 apples)
1/4 cup water
6 eggs (separated)
1 cup sugar (divided)
1 juiced lemon
Directions
- Prepare your pie dough by following our recipe or your own. Roll out the dough to about 1/8” thick and carefully transfer it to a pie pan. Trim the dough, leaving about 1” of an overhang, then roll the extra up and crimp it to create the edge. Pierce the bottom of the shell with a fork a few times.
- If you’re using a metal or enamel pie tin, place the pie shell in the freezer for 30 minutes. Do not do this for glass, ceramic, or pyrex, as it can shatter in the hot oven if exposed to extreme temperature changes. While the pie shell is in the freezer, preheat the oven to 350° F. Bake it for 15-20 minutes until lightly golden brown.
- If you’re using a glass, ceramic, or pyrex pin dish, do not put it in the freezer. Preheat the oven to 350° F. Weight the pie using pie weights or dried beans and bake for 15-20 minutes until lightly golden brown.
- Peel and core the apples, then grate them.
- Combine the apples and water in a saucepan. Cook over medium-low heat, covered, for 15-20 minutes, stirring occasionally. The apples will break down as they cook, but there will still be some visible shreds.
- Carefully separate the eggs and set the whites aside. Beat together the egg yolks, lemon juice, and 3/4 cup of sugar. While stirring the cooked apple, add the egg yolk mixture to combine.
- Pour the filling into the pie crust. Bake at 350° F for 30 minutes or until the filling is set.
- In a clean, dry bowl, beat the egg whites until frothy. Add the remaining 1/4 cup sugar a little at a time, beating until stiff peaks form and the meringue is glossy. Pile the meringue on top of the cooked pie.
- Turn the oven’s broiler to high and broil the pie, watching closely, for 3-5 minutes until the meringue is browned. Let the pie cool for 30 minutes before slicing and serving.
