Enter your search terms Submit search form Web www.littleshamrocks.com

 

Irish Pie Recipes

Whatever the occasion, we have an Irish Pie Recipe for you. Our other pie recipes will also please your taste buds.

We found some great items on Cooking.com for serving up your favorite Irish pie recipes!
Frankoma 10-in. Fluted Pie Dish	Spode 10-in. Christmas Tree Pie Dish	Le Creuset 9.75-in. Tarte Tatin Dish, Cobalt Blue

Dark Chocolate Irish Cream Tart

5-1/4 tbsp. butter
2-3/5 oz. granulated sugar
2-3/5 oz. ground almonds
1/2 c. all purpose flour
pinch of salt
2 tbsp. ice water (or more)
1-1/3 c. whipping cream
8 oz. good quality semisweet chocolate, chopped
3-1/2 tbsp. butter, chopped
2 tbsp. Irish Cream Liqueur

To make pastry, mix butter, sugar, almonds, flour and salt in a food processor until smooth. With motor running, add water a spoonful at a time, until pastry clumps into a ball. Press into the base of an 8 inch tart pan, working from the center out, to cover base and up sides. Trim edges and refrigerate for 1 hour.

Heat oven to 350F. Line tart with foil and weigh down with beans or pastry weights. Bake for 15 minutes, carefully remove beans and foil, then bake for a further 5 - 10 minutes until lightly golden. Cool.

To make filling, heat cream until just before boiling point, when it "trembles". Place chocolate in a heatproof bowl. Add cream, leave for 1 minute, then mix well with a spatula. Add butter and stir until smooth. Stir in Irish Cream and pour into tart crust. Leave in a level place to cool, then refrigerate for 3 hours before serving.

The Story of Michaelmas

Michaelmas, in the Roman Catholic Church, is the Feast of SS. Michael, Gabriel, and Raphael, the archangels. In the Anglican Church, its proper name is the Feast of St. Michael and All Angels. September 29th is the date that it is celebrated in Ireland, although other countries celebrate it on many different dates.

The cult of St. Michael began in the Eastern Church in the 4th century and spread to Western Christianity by the 5th century. Because of St. Michael's traditional position as leader of the heavenly armies, veneration of all angels was eventually incorporated into this cult.

During medieval times, Michaelmas was a great religious feast and many popular traditions grew up around the day, which coincided with the harvest in much of Western Europe. The traditional Celtic feast consisted of eating goose, harvest vegetables, apples and blackberries. Traditionally, in Ireland, finding a ring hidden in a Michaelmas pie meant that one would soon be married.

 

Irish Michaelmas Pie

12 oz. all purpose flour, sifted
1/2 tsp. ground cinnamon
3 oz. vegetable shortening
3 oz. chilled butter, diced
3 fl. oz. chilled water
pinch of salt
2 lbs. cooking apples
1 c. sugar
1 tsp. ground cloves
1 tsp. ground nutmeg
12 oz. blackberries
1 egg, beaten

Oven 350F

Prepare the pastry. Place the flour in a large bowl and stir in the cinnamon and salt. Rub in the butter and shortening with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the center and add the chilled water. Bring the mixture together using a round-bladed knife. Once it has come together, knead for a brief moment and place in a plastic bag and refrigerate for 30 minutes.

Peel and core the apples. Cut into large chunks and place them in a saucepan with the sugar, cloves and nutmeg. Cover with a lid and gently cook for 5 minutes or until the apples have softened. Fold in the blackberries and remove the saucepan from the heat. Cool completely.

Remove the pastry from the fridge and roll out 2/3 on a lightly floured surface. Line an 8 inch metal pie plate. Prick the base of pastry with a fork. Strain the fruit, reserving the juices and spoon the fruit mixture into the crust. Roll out remaining pastry and lay over the fruit.

Lift back the edge and brush the base with a little egg and seal the edge. Trim and crimp the pastry edges. Brush the surface with the remaining egg and make a couple of slits in the top. Scatter a little more sugar over the pastry and bake for 35 minutes. Serve hot or cold with ice cream or fresh whipped cream.

 

Irish Apple Tart

Filling:
7-1/2 oz. golden raisins or sultanas
3-1/2 fl. oz. Irish whiskey, plus a splash for the apples
8-4/5 oz. demerara sugar (raw sugar)
3-1/3 lbs. cooking apples, peeled and cored
1 tbsp. butter
1 cinnamon stick, slightly crushed
9-3/5 fl. oz. whipping cream
1 egg, beaten with a splash of milk
Pastry:
2-1/5 c. all purpose flour
1-1/10 c. butter
3-2/5 oz. sugar
2 eggs
Spiced Sugar:
7/10 c. muscavado sugar (dark brown sugar)
7 tbsp. sea salt
zest of 3 lemons

To make spiced sugar, heat oven to 275F. Scatter the muscavado sugar, sea salt and lemon zest over a baking sheet, then leave in the oven for 15 minutes to dry out. Leave to cool, then place in a food processor on high. Use a sieve or strainer to remove any large lumps, then set aside.

For the pastry, pulse the flour and butter together in a food processor until you have the texture of breadcrumbs. Add the sugar and eggs and pulse until everything comes together. Wrap in plastic wrap and chill.

Place the raisins into a small saucepan with the whiskey, and add 1 teaspoon of the sugar. Bring to a simmer, then set aside.

Cut the apples into large wedges and melt the butter in a heavy saucepan. Toss the apples in the butter, then add half the demerara sugar, the cinnamon stick and a healthy splash of whiskey. Cook the apples for 3 - 4 minutes until colored, then place in a sieve to drain away excess juices.

Turn oven up to 325F. Grease and flour an 11 inch tart pan. Roll 2/3 of the pastry thinly to 1/8 inch and line the tart pan. Chill for at least 20 minutes. Prick pastry with a fork, then bake blind in the oven for around 10 minutes. Brush with beaten egg, then return to the oven for 5 minutes. Repeat this process again, cooking for another 5 minutes - this will keep the pastry crisp. Leave to cool, then add the apple and raisin mixtures, reserving any whiskey that has not been absorbed by the raisins. Roll a lid for the tart with the remaining pastry and place on top of the tart, egg washing to secure edges. Prick the top to release steam, egg wash the top of the pastry and sprinkle with the remaining demerara sugar. Turn oven to 350F and cook for 20 minutes, until top is golden.

Put the apple tart on a large tray. Lightly whip the cream and add the raisin whiskey to taste. Serve the spiced sugar in a bowl on the side to sprinkle over the top.

 

Irish Rhubarb and Raspberry Pie

12 oz. all purpose flour, sifted
1/2 tsp. ground cinnamon
3 oz. vegetable shortening
3 oz. chilled butter, diced
3 fl. oz. chilled water
pinch salt
4 c. chopped rhubarb
2 c. raspberries
3 tbsp. honey
1/2 c. sugar
3 tbsp. whiskey
1 egg, beaten, for egg wash

Oven 350F

Prepare the pastry. Place the flour in a large bowl and stir in the cinnamon and salt. Rub in the butter and shortening with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the center and add the chilled water. Bring the mixture together using a round-bladed knife. Once it has come together, knead for a brief moment and place in a plastic bag and refrigerate for 30 minutes.

In a medium saucepan, add the rhubarb, raspberries, honey, sugar and whiskey. Cook gently over medium heat until the rhubarb is tender but not mushy. Put into a sieve to drain off the liquid. Cool.

Preheat oven to 350F. Roll out 2/3 of the pastry on a lightly floured surface; line an 8-inch pie pan. Add the cooled fruit mixture. Roll out the remaining pastry for the top. Lift back the edges and apply egg wash to bottom edge. Fold the edges over, trim and crimp. Apply egg wash to the top crust and dust with sugar. Bake for 35 minutes. Cool on a wire rack.

 

In addition to the Irish pie recipes above here are some of our very favorite pie recipes for you to try.

Million Dollar Pie

(Makes 2 Pies)

2 Graham cracker pie crusts
2 Small cans crushed pineapple, drained
1 Can sweetened condensed milk
1 1/3 Cups flaked coconut
1 Cup chopped pecans, toasted
2 9-ounce containers of non-dairy whipped topping
2 Tablespoons lemon juice

Mix all ingredients until well blended. Divide between the two crusts. Refrigerate until firm. Decorate with whipped cream and Maraschino cherries.

Tyna’s Favorite Pie Crust

2 Cups all-purpose flour
1/4 Teaspoon sugar
1/2 Teaspoon salt
1 Pinch ground cinnamon
1/2 Cup (1 stick) unsalted butter, chilled
3 Tablespoons vegetable shortening, chilled
5 Tablespoons cold water (approximately)

Combine the flour with the sugar, salt and cinnamon in a food processor. Add the butter and shortening and blend until the mixture has the texture of coarse crumbs. Add the water, 1 tablespoon at a time, and mix until it forms a soft dough. Do not overwork.

Refrigerate for 1 hour. This is enough pastry for a double crust 9” pie. Roll out half the pastry on a lightly floured board, line the pie plate and fill with your favorite filling. Roll out the other half of the pastry and place over the pie.

Seal, trim and flute the edges. Cut several slashes in the top pastry to release steam. Brush with a beaten egg. Place pie on a foiled lined baking sheet and bake according to your recipe.

Tyna’s Favorite Apple Pie

5 Large green apples, peeled, cored and sliced thinly
3 Tablespoons cornstarch
1 Cup sugar
1 Pinch salt
1 Tablespoon ground cinnamon
1/4 Teaspoon ground nutmeg
1 Tablespoon lemon juice
Finely grated peel of 1 lemon
1/2 Teaspoon vanilla
1 1/2 Tablespoons unsalted butter
1 Large egg, beaten

Preheat oven to 450.

Follow directions for Tyna’s Favorite Pie Crust. Place the prepared apples in a large bowl. Sprinkle with cornstarch, and add the sugar, salt, cinnamon, nutmeg, lemon juice, lemon peel and vanilla; toss well. Fill the bottom pie shell and dot with the butter.

Top with the other pie shell; seal and trim the edges. Cut several slashes in the top and brush with the beaten egg. Place on a foil lined baking sheet and bake 15 minutes.

Reduce heat to 350 and bake until the crust is golden brown, about 50 minutes longer. Serves 8.

Classic Pumpkin Pie

1 1/2 Cups canned pumpkin
3/4 Cup sugar
1/2 Teaspoon salt
1 1/4 Teaspoons ground cinnamon
1 Teaspoon ground ginger
1/2 Teaspoon ground nutmeg
1/2 Teaspoon ground cloves

3 Slightly beaten eggs
1 1/4 Cups milk
2/3 Cup evaporated milk
1 unbaked pastry shell 9 inch

Oven 400

Combine pumpkin, sugar, salt and spices. Blend in eggs, milk and evaporated milk. Pour into pastry shell (have edges crimped high because the amount of filling is generous).

Bake in hot oven (400) for 50 minutes, or till knife inserted halfway between center and edge comes out clean. Cool. Serve with whipped cream.

 

Home - What's New - Site Search - Irish Food Recipes - Ireland Travel Stories
Site Map - Ireland Accommodations - Irish Food Store - About Us - Contact Us

Copyright © 2006-2010 LittleShamrocks.com. All rights reserved.

Web site by Wild Goose Web Design

Privacy Policy     Terms of Use