If you like apple pie, then you’ll love this Irish Cream Apple Pie!
Begin by making the very yummiest, flakiest pie crust on the planet…
here’s what you need:
4 cups flour
2 tsp. salt
1 ¾ cups unsalted butter, chilled
1 egg, beaten
1 Tbsp. white distilled vinegar
½ cup cold water
3 Tbsp. sugar
Blend flour, salt, and butter with a pastry blender, until you have oatmeal sized chunks. Mix egg, vinegar, water, and sugar together. Then, gradually add liquid ingredients to dry ingredients, stirring with fork until just blended. Divide mixture in half and gently form into two loose balls. The key to a flaky pie crust is not handling it too much. Here’s a little secret to help ensure that this doesn’t happen- When you’ve divided your dough in half, place each ball between two sheets of plastic wrap. It will be a bit crumbly, but once you have it between the plastic wrap begin rolling it out and you’ll find it holds together quite nicely. You might have to add a sprinkle of flour, just as you would if you were rollin it out without the plastic wrap to keep it from being too sticky.
Once you’ve rolled it out to a bigger size than your pie plate, peel back the top layer of plastic. (If it seems a bit soft, stick it in the fridge to firm up for a few minutes before you peel off the first plastic layer.)
Then, all you have to do is lift it by the bottom piece of plastic and turn it into your pie plate.
Just look at how easy that is!
Now, just trim the edge, fold it under, and crimp with your fingers.
And when that’s done, you’ll be ready to start the filling. Take a look at these ingredients:
The original recipe called for a quarter of a cup of water, but I decided to give it a little twist and replace the water with a little Bailey’s Irish cream and whipping cream…oh yah, baby! Go ahead and get started… you know your taste buds are bursting for it.
Michelle’s Irish Cream Apple Pie Filling
½ cup butter
3 Tbsp. flour
¼ cup Bailey’s Irish Cream
¼ cup whipping cream
½ cup white sugar
½ cup packed brown sugar
2 tsp. cinnamon
6-8 apples (a combo of Granny Smith and McIntosh)
Preheat oven to 425º. Melt the butter in a saucepan. Stir in flour to form a paste. Add Irish cream, whipping cream, sugars, and cinnamon. Bring to boil. Reduce temp. and let simmer for five minutes, will resemble caramel.
Brush your pie crust with egg white and bake in oven for five minutes (this prevents a soggy crust.) Peel and slice apples quite thin. Stir apples into carmel mixture, then pour into piecrust.
Now pull out your mad weaving skills and make yourself a pretty lattice crust for the top.
Place pie plate into a cool cast iron skillet (this also helps to ensure that the bottom of your pie crust will cook thoroughly, as well as catching those little spill overs.)
Bake for 15 minutes at 425º, then reduce temperature to 350º and continue baking for 35-45 minutes, or until apples are soft.