Irish Apple pie


Originally, Irish apple cakes were steamed in pots beside open fires before ovens became commonplace. These cakes were often made from slightly smaller crab apples, which were abundant in Ireland. Irish apples have been an important food source in Ireland for thousands of years. Despite the popular association with potatoes, apples played a significant role in Irish diets. Legend has it that St. Patrick himself planted apple trees in Ireland, making apples a reliable part of Irish cuisine. People used them in various ways, from stewing to fermenting into cider.


  • 4 Cooking apples
  • 30ml Water
  • 115g Margarine
  • 225g Self Raising Flour
  • 40g Caster Sugar
  • ½ tsp cinnamon
  • 1 egg
  • 50ml Cold Water


  • Peel apples and cut into thin slices, then stew with 30ml water and ½ tsp cinnamon on a medium high heat until it comes to a boil. Then let it simmer on a low heat for 7-10 minutes.
  • In the meantime, to make the pastry, put the flour, sugar, and margarine into a bowl and mix them until they become a breadcrumb consistency.
  • Add the cold water, teaspoon at a time until it forms a soft dough.
  • Wrap the dough in cling film and leave in the fridge for 20 minutes.
  • Grease your pie tin with oil so that the pastry does not stick.
  • Take the pastry out of the fridge and cut it into two balls, one for the base and one for the cover. Dust your work top with flour and roll the pastry out into two flat circles.
  • Put your base into the greased tin, brush with egg white and poke holes in the bottom.
  • Add your stewed apple into the tin, then brush the edges of the base with cold water and add the cover.
  • Press the edges of the pie with a fork and prick holes in the top.
  • Brush the top with egg wash and sprinkle with sugar.
  • Bake in the oven for 35-40 minutes at 180 degrees Celsius until the crust is golden brown.
  • Serve with cream or custard.


You can put rhubarb into the pie in place of apple or any fruit that you would like.

You could make the pie with gluten free flour to suit coeliac’s.

Translate »