Apple piece and Bailey's Irish cream ice cream Photo by: Google Images

Mammy’s Irish apple pie with Bailey’s ice cream – brighten up your weekend with these recipes


Apple piece and Bailey's Irish cream ice cream Photo by: Google Images

What better way to use the wonderfully sweet and juicy seasonal fall apples than in everyone’s favorite apple pie. Personally, I think warm homemade apple pie is not complete without a scoop of ice cream.

Here’s some simple recipes for the perfect fall dessert - Mammy’s Irish apple pie with Bailey’s ice cream:

Baileys Irish Cream ice cream


6 egg yolks
4 oz. (1/2 cup) extra fine sugar
18 fl oz. milk
1/2 pod vanilla, split
1/2 tsp vanilla extract
2 fl oz. (1/4 cup) heavy cream
2 fl oz. (1/4 cup) Baileys Irish Cream


Use a whisk to beat the eggs with 1 oz. of the sugar in a bowl until the mixture lifts from the surface in ribbons.

Put the milk, the remaining sugar, and the vanilla into a saucepan and bring to the boil.
Pour over the egg mixture, beating well.

Return to the saucepan and heat gently to thicken the mixture until it coats the back of a spoon – don’t heat too fiercely or it will turn to scrambled egg.

Strain through a sieve and leave to cool.

Beat the heavy cream and Baileys Irish cream into the mixture.

Put the cream mixture in a large freezer container and freeze.

Remove from the freezer every 15 minutes to beat out any large ice crystals that have formed, until the mixture is mousse-like.

Freeze until set, about 2 hours.

Mammy’s Irish Apple Pie Recipe


1 1/2 cups all-purpose flour
3/4 cup cake flour
1/2 teaspoon salt
1 tablespoon white sugar
1 cup unsalted butter
3 tablespoons shortening
1/4 cup sour cream
1/8 teaspoon lemon juice
 5 large Granny Smith apples - peeled, cored and sliced
1/2 cup white sugar
2 tablespoons all-purpose flour
1/2 tablespoon ground nutmeg
1/8 teaspoon lemon juice
 1 egg, beaten


Preheat oven to 350 degrees F (175 degrees C).
Grease a 9 inch pie pan.

To Make Crust:

In a large bowl, combine flours, salt and sugar.

Cut in butter and shortening until coarse crumbs are formed.
Mix in sour cream and lemon juice.

Keep mixing until dough forms a ball; dough may be slightly lumpy, this is fine.
Wrap dough ball in plastic wrap and allow to chill for 1 hour.

Once chilled, take dough out of refrigerator and cut it in half; keep one half covered and in the refrigerator.

Roll dough to 1/8 of an inch.

To lift pie shell, roll dough around rolling pin and then unroll into pie pan. Trim overhanging edges of pie crust.

To Make Filling:

Place apples into pie shell. In a small bowl, combine sugar, flour and nutmeg; mix thoroughly.
Sprinkle mixture over apples.

Squirt lemon juice over apples. Place pie in refrigerator while top crust is rolled out.
Remove pie from refrigerator.

Brush outer edge of bottom crust with beaten egg.

Place second crust on top of pie; crimp pie shell edges together.

Brush entire top crust with egg and cut 4 steam slots into it.

Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until golden brown.

Allow pie to cool before serving.


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