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If you love the cozy, old-fashioned vibe of apple desserts but want something a little different than the usual double-crust pie, Irish Apple Amber is about to become your new favorite. Instead of apple slices, this recipe uses grated Granny Smiths, cooked down into a soft, almost custardy apple layer, brightened with lemon and enriched with egg yolks.

Then it gets topped with a billowy, glossy meringue and lightly browned until golden and toasty. The contrast is everything: tangy apple, sweet airy topping, buttery crust. Simple ingredients, but the end result feels special enough for a holiday table.

A pie dish of Irish apple amber, on a dark background with green apples in the background.

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Celebrate St. Patrick’s Day with this authentic Irish Apple Amber! It’s a traditional dessert in Ireland, made with shredded apples cradled in a buttery crust and topped with airy meringue. I love this holiday, and I’ve got lots of St. Patty’s recipes to prove it.

If you’re looking for something authentically Irish, look no further than this apple amber. I discovered it on Real Irish Desserts, so that should tell ya!

I thought it sounded really unique and delicious, so I put my own spin on it. This version has LOTS of sweet apples, a buttery pastry crust, and a generous cloud of airy meringue.

I loved it, and I think you will too! It looks a lot like lemon meringue pie, but it’s got a flavor all its own.

Make apple amber your new St. Patrick’s Day tradition!

Here’s Why You’ll Love This Recipe

  • The apple filling is smooth and firm, not chunky or runny.
  • Granny Smith apples and fresh lemon juice give it a bright flavor.
  • The toasted meringue adds a dramatic, bakery-style finish.
  • You can make it ahead, since it needs to cool before adding the meringue.

Ingredients You’ll Need

The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.

Pie dish of Irish apple amber on a cake stand with a wedge plated below.

For the crust

  • Pie crust dough (half batch): A sturdy, flaky crust is important because the filling is soft and custard-like. Store-bought crust is fine if you’re short on time, but homemade will brown better and taste more buttery.

For the apple filling

  • Granny Smith apples: Tart apples work best since the filling is sweet and rich. Grating them helps them cook faster and turn smooth. You can also use other tart, firm apples, such as Bramley or Pink Lady.
  • Water: This helps the apples steam and soften as they cook, preventing them from burning.
  • Egg yolks: These add richness and help the filling set into its classic amber custard texture.
  • Granulated sugar: This sweetens the apples and helps the meringue stay firm.
  • Lemon juice: It brightens the apples and keeps the flavor fresh.

For the meringue topping

  • Egg whites: Whip these into a light, fluffy topping that contrasts with the dense apple layer. Make sure your bowl and whisk are very clean for the best results.
  • Granulated sugar: This helps the meringue hold its shape and keeps it from getting watery.

How To Make Irish Apple Amber

Step 1: Par-bake the crust

Preheat the oven to 350°F (175°C).

Roll the pie dough a bit wider than your pie plate and place it in the dish. Trim the extra dough, crimp the edges, and bake it until just set. This keeps the crust from getting soggy when you add the filling.

Step 2: Cook the grated apples

Put the grated apples and water in a large pot. Cover and cook on medium-low, stirring now and then, until the apples are soft and thick.

Step 3: Enrich the filling

In a small bowl, whisk the egg yolks with most of the sugar and the lemon juice. Remove the pot from the heat, then stir the egg mixture into the hot apples. Mixing away from the heat keeps the eggs from scrambling.

Step 4: Bake until set

Spoon the apple filling into the baked crust and bake until the filling is set and the crust is golden. Let the pie cool completely before adding the meringue.

Step 5: Top with meringue and toast

Whip the egg whites with the remaining sugar until stiff peaks form. Spread the meringue over the cooled pie, making swirls and peaks as you like.

Brown the meringue with a kitchen torch, or put the pie under the broiler for a short time until it’s toasted.

Close-up shot of Irish apple amber with a slice cut out; green apples in the background.

Helpful Tips and Tricks

  • Grate the apples just before you cook them. They brown fast once cut, and freshly grated apples taste best.
  • Cook the apples slowly over low heat. This keeps them from burning and lets extra moisture cook off so the filling sets well.
  • Mix the yolk mixture into the apples with the pot off the heat. This gentle step keeps the eggs from scrambling.
  • Let the pie cool completely before adding the meringue. If the filling is warm, it can melt the topping and make it watery.
  • Using a torch gives you the most control. Broilers work too, but watch closely because meringue can burn quickly.
A wedge of Irish apple amber n a plate with a silver fork. Pie dish with slice cut out in the background.

More Apple Recipes

A pie dish of Irish apple amber, on a dark background with green apples in the background.
5 stars (2 ratings)

Irish Apple Amber

Servings: 8
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Celebrate St. Patrick’s Day with this authentic Irish Apple Amber! It’s a traditional dessert in Ireland, made with shredded apples cradled in a buttery crust and topped with airy meringue.
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Ingredients

  • 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

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Roll out the pie dough to a few inches larger than your pie dish.
  • Transfer the dough to the pie dish, trim off any excess, and crimp the edge. Par-bake the pie crust for 10 minutes.
  • Place the grated apples and water in a large pot, cover, and cook over medium-low heat until tender (about 15 minutes).
  • Whisk the yolks, 3/4 cup of the sugar, and lemon juice together in a small bowl, and stir the mixture into the cooked apples (off the heat).
  • Transfer the apple filling to the prepared crust, and bake for an additional 30 minutes, or until the filling is set and the edges of the crust are golden.
  • Cool completely.
  • Whip the egg whites and remaining 1/4 cup of sugar together until the meringue holds stiff peaks.
  • Spoon the meringue onto the cooled pie and brown with a brulee torch, or under the broiler for 3 to 5 minutes.
Calories: 279kcal, Carbohydrates: 53g, Protein: 5g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 149mg, Sodium: 75mg, Potassium: 250mg, Fiber: 4g, Sugar: 44g, Vitamin A: 330IU, Vitamin C: 9.8mg, Calcium: 31mg, Iron: 0.8mg
Cuisine: Irish
Course: Dessert
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Author

  • Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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