Mum's Irish Apple Pie

    2 hours

    As a little boy I grew up helping my mother make apple and fruit pies. She was from Cork in southern Ireland so I'm guessing the recipe is Irish and possibly the same one her mother taught her. Sadly my mum is no longer with us, but her legendary apple pie lives on in my memory. I promise you will love this pie!

    100 people made this

    Serves: 8 

    • 1½ cups plain flour
    • 3/4 cup SR flour
    • ½ teaspoon salt
    • 1 tablespoon castor sugar
    • 250g unsalted butter
    • 1/4 cup sour cream
    • Lemon juice for sprinkling over apples
    • 5 large Granny Smith apples, peeled, cored and sliced
    • ½ cup castor sugar
    • 2 tablespoons plain flour
    • 2 teaspoons ground nutmeg
    • 1/8 teaspoon lemon juice
    • 1 egg, beaten

    Prep:1hr15min  ›  Cook:45min  ›  Ready in:2hr 

    1. Preheat oven to 180 C. Grease a 23cm pie dish.
    2. To Make Crust: In a large bowl, combine flours, salt and sugar. Rub or cut in butter and shortening until coarse crumbs are formed.
    3. Mix in sour cream and lemon juice. Keep mixing until dough forms a ball, (dough may be slightly lumpy), this is fine.
    4. Wrap dough ball in plastic wrap and allow to chill for 1 hour.
    5. Once chilled, take dough out of refrigerator and cut it in half; keep one half covered and in the refrigerator. Roll dough to 3mm thickness. To lift pastry onto pie dish, roll dough around rolling pin and then unroll into pie dish. Trim overhanging edges of pie crust.
    6. To Make Filling: Place apples into pie shell. In a small bowl, combine sugar, flour and nutmeg. Mix together thoroughly. Sprinkle mixture over apples. Sprinkle some lemon juice over apples. Place pie in refrigerator while top crust is rolled out.
    7. Remove pie from refrigerator. Brush outer edge of bottom crust with beaten egg. Place second crust on top of pie and crimp pie shell edges together. Brush entire top crust with egg and cut 4 steam slots into it.
    8. Bake in a preheated oven for 45 minutes, or until golden brown. Allow pie to completely cool before serving. Serve warm with whipped cream or vanilla ice cream.

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    Reviews in English (88)


    Problem rolling out pie crust? Here's a simple solution. Years ago I could not roll out pie dough for anything! I hit upon this idea thru trial and error and it has worked well for me over the years and it's very easy to do. On the surface you plan on rolling out the dough, wipe the area with a wet cloth and IMMEDIATELY BEFORE IT DRIES, sprinkle with flour and rub it around. Then roll out your dough. It works every time and you can use the same area for all your pies you want to make.....  -  16 Mar 2003  (Review from Allrecipes US | Canada)


    I made this pie for St. Patrick's Day and it looked great and was so tasty! I may go slightly lighter on the nutmeg next time, but it was the crust I couldn't stop thinking about for days! Sour cream was the secret ingredient that made it wonderful. I don't think I've ever made a homemade crust before (I always get the Pillsbury folded up kind) but it was easy! Also, I used a shamrock-shaped cookie cutter to cut three shamrocks in the top crust. I didn't remove the cut pieces, I just scooted them over slightly. These acted as decorative steam slots. I also like to put any leftover rolled out crust dough in a small pan, sprinkle it with cinnamon and sugar and put it in the oven with the pie for a few minutes.  -  26 Mar 2002  (Review from Allrecipes US | Canada)


    Thank you all for your kind reviews. It's just fantastic to see so many people enjoying this recipe. I have made this pie many, many times and would agree with all of the reviewers who say to cut back on the nutmeg. I would recommend that you use no more ½ a teaspoon of nutmeg when you make it, in fact if you can get hold of mixed spice (not 5-spice!) that works even better! You can use just all-purpose flour for the crust too and it works just as well, also 1-cup of butter is two sticks :-) Hope you all continue to enjoy the pie.  -  09 Apr 2004  (Review from Allrecipes US | Canada)