Mum's Irish Apple Pie

Mum's Irish Apple Pie


"As a little boy I grew up helping my mother make apple and fruit pies. She was from Cork in southern Ireland so I'm guessing the recipe is Irish and possibly the same one her mother taught her. Sadly my mum is no longer with us, but her legendary apple pie lives on in my memory. I promise you will love this pie!"

Ingredients 2 h {{adjustedServings}} servings 527 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 61g
  • 20%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until golden brown. Allow pie to completely cool before serving. Serve warm with whipped cream or vanilla ice cream.
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Reviews 63

  1. 77 Ratings


Problem rolling out pie crust? Here's a simple solution. Years ago I could not roll out pie dough for anything! I hit upon this idea thru trial and error and it has worked well for me over the years and it's very easy to do. On the surface you plan on rolling out the dough, wipe the area with a wet cloth and IMMEDIATELY BEFORE IT DRIES, sprinkle with flour and rub it around. Then roll out your dough. It works every time and you can use the same area for all your pies you want to make.....


I made this pie for St. Patrick's Day and it looked great and was so tasty! I may go slightly lighter on the nutmeg next time, but it was the crust I couldn't stop thinking about for days! Sour cream was the secret ingredient that made it wonderful. I don't think I've ever made a homemade crust before (I always get the Pillsbury folded up kind) but it was easy! Also, I used a shamrock-shaped cookie cutter to cut three shamrocks in the top crust. I didn't remove the cut pieces, I just scooted them over slightly. These acted as decorative steam slots. I also like to put any leftover rolled out crust dough in a small pan, sprinkle it with cinnamon and sugar and put it in the oven with the pie for a few minutes.


This was rated by my husband as "excellent pie, baby." I did make some variations and let me say right now that this is my second pie this week and I am NOT good at rolling dough. It didn't look as good as it tasted because I can't seem to make the dough as thin, pliable and uniform as others can. I don't think this has as much to do with the recipie than with my inability to do proper pastry. My variations include: Jonagold apples (next time I will use granny smith because these were too sweet) and instead of 1/2 T of nutmeg, I used 1 t. of cinnamon and 1/2 t. of nutmeg and a tiny dash of allspice. Also, I cut the apples into chunks rather than slices and put the pie into a 425 degree oven for 10 mintes and then reduce to 350 for another 35 minutes.