Apple Amber

Apple Amber is a traditional Irish dessert that is best described as an (absolutely delicious) apple meringue pie.

It’s not completely clear why this pie is called Apple Amber, but at a guess it might be because of the warm rich colour the stewed apples take on once the egg yolks are added.

Apple Amber Recipe

This Apple Amber Recipe comes from the pages of Nana Ling‘s handwritten recipe books and is dated 27 June 1941.

I’ve tweaked it a tiny bit and added more clarity around the instructions, so keep scrolling for the recipe card at the bottom of the post.

Today, Irish Apple Amber is enjoyed all over Ireland and throughout the world – especially during the autumn months when apples are in season.

And since St Patrick’s Day happens in the Australian autumn, Apple Amber is the perfect dish to celebrate St Patrick’s Day down under. Or any day of the year, to be honest. It’s so absolutely easy and delicious.

Ingredients for Apple Amber

You’ll need to add these to your shopping list:

• frozen shortcrust pastry (or make your own homemade shortcrust pastry)
• apples (any variety, but Granny Smith, Jonathan or Braeburn are best for cooking)
• caster sugar
• lemon
• butter
• eggs
• salt.

Find the quantities in the recipe card at the end of this post.

How to make Apple Amber

Start by pre-heating the oven to 190 degrees celsius (fan-forced).

Grease a pie dish (approx 24cm x 3.5cm) and line with pastry (joining pieces together where necessary using your fingertips).

Trim the edges and then line with baking paper and pie weights (use uncooked rice if you don’t have pie weights).

Bake for 10 minutes before removing pie weights and baking paper and baking for another 5 minutes.

Making the filling for Apple Amber

While your pie crust is cooking, peel and slice the apple and place in a saucepan along with lemon juice and rind and water.

Bring to a simmer and simmer for 15 minutes or until apple becomes a pulp. Top up with water during the process if necessary.

Take off the heat and add butter, sugar and egg yolk, stirring until combined.

Place apple mixture into pie shell and return to oven. Cook for 25 minutes.

Making the meringue topping

While the pie and filling is cooking, make the meringue by beating the egg whites and salt until stiff and then gradually adding the sugar, continuing to beat until you have a smooth, glossy mixture.

When the pie is baked, spoon the meringue onto the top of the pie (that’s still hot from the oven) to completely cover the filling.

Place into the oven and bake for 10 minutes – yes, still at 190 degrees celsius as the meringue is traditionally toasted on top rather than being white and crispy like pavlova.

Reduce oven temperature to 120 degrees celsius and bake for another 10 minutes.

Enjoying Apple Amber

Serve your pie warm or cold with cream, ice cream or custard.

Looking for more recipes?

I also have an Irish Soda Bread recipe you might like to try.