Name: Baileys Apple Pie
Prep time: 45 min
Cook time: 120 min
Total time: 285 min
Cuisine: Irish
Ingredients: 350 g AP flour; 14 g Granulated sugar; 1/2 teaspoon Salt; 250 g Unsalted butter (very cold); 110 g Water (very cold); 1 Egg (for egg wash); 900 g Apple (measure after peeled and cut into slices); 160 g Granulated sugar; 85 g Unsalted butter; 11/2 teaspoon Spice; 14 g Corn starch; 150 g Baileys

Irish

Fall

Thanksgiving

Bowl

Whisk

Spatula

Wooden spoon

Saucepan

Rolling pin

In a large bowl whisk flour, sugar and salt until fully combined and cut butter into small cubes

Pop butter cubes, flour mixture and water into the freezer for 10-15 minutes

Once all ingredients are nicely chilled, add very cold butter cubes into flour and rub the mixture between your fingers until it becomes a sand like consistency. Leave some bigger butter chunks in the mixture, no need to fully incorporate butter into flour

Add very cold water into the dough, a small amount at a time and stir with a spatula or wooden spoon after each addition

Start working the dough with your hands. First it will look crumby but it should come together in the next minute or so. Remember, leave in some butter chunks, do not overwork the dough, do not use a mixer

Form 2 disks, cover them with plastic wrap and let them rest in the fridge for minimum 2 hours

In a saucepan melt butter and sugar then mix  in the spices and apple slices, and cook the mixture over medium heat for about 3 minutes until apple slightly cooked

Take a small amount of sauce out of the pan and mix it with corn starch until starch fully incorporated then pour the mixture back to the saucepan and cook the sauce for a few minutes until it thickens

Remove saucepan from the heat and mix Baileys into the sauce, then mix sauce with apple slices and cool filling to room temperature before using

Transfer one of the pie dough disks to very lightly floured surface, even better if using a silicone baking mat that prevents the dough from sticking. Roll the dough into 10-11inch / 27 cm  in diameter.

Carefully, with the help of the rolling pin, place the dough into a Pie dish. Fold the extra edge of the crust underneath the dough.

Chill pie dough again in the freezer for 30minutes

Once Pie dough chilled and Apple Pie filling is on room temp, place the filling into the Pie crust, mounding slightly in the center

Take the remaining pie dough disk out of the fridge and roll it out similarly as the first one (slightly larger since the stripes overlap on my patter), this will be used for the lattice pattern

Cut the pie dough into even strips and make the lattice pattern as explained above in my Baking tips

Once the lattice pattern is done, either chill the entire Pie or if the dough is cold enough, continue with egg wash (egg + cream) and sprinkle with a little granulated sugar

Place your Pie into the freezer for 15 minutes while pre-heating your oven to 200 C / 372 F (no fan)

After 15 minutes take the Pie out of the freezer and bake it in 200 C / 372 F for 30 minutes, then reduce temperature to 175 C / 347 F and bake for another 30 minute until filling is bubbling and crust is golden brown

If the edges or top was browning too fast during baking, place aluminium foil loosely on top / around the Pie to prevent it further browning

Let the Pie set on room temp for a few hours before serving. Store in room temp

Baileys Apple Pie

Utensils needed:

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