What better way to enjoy a warm evening than with a delicious Irish apple pie recipe with Baileys ice cream? Any Irish person will tell you there's nothing like it in the world. 

Personally, I think warm homemade apple pie is not complete without a scoop of ice cream.

Here are two simple recipes that combine to make the perfect dessert - Irish apple pie with Baileys ice cream.

Baileys Irish Cream ice cream recipe


  • 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 a 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 the crust:

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

Cut in butter and shorten until coarse crumbs are formed.

Mix in sour cream and lemon juice.

Keep mixing until the dough forms a ball; the dough may be slightly lumpy, but this is fine.

Wrap the dough ball in plastic wrap and allow it to chill for 1 hour.

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

Roll dough to 1/8 of an inch.

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

To make the 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 the top crust is rolled out.

Remove the pie from the refrigerator.

Brush the outer edge of the bottom crust with a beaten egg.

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

Brush the 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 the pie to cool before serving.

*Originally published in January 2014. Updated in March 2023.