Irish
Pie Recipes

Whatever the occasion, we have an Irish Pie
Recipe for you. Our other pie recipes will also please your
taste buds.
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.
LittleShamrocks.com
is an affiliate website that receives commissions
from
sales of the products listed. We have purchased and sampled
many,
but
not all, of the products on these pages.
Web site by Wild Goose Web Design
Privacy
Policy Terms
of Use |