We’ve done Thanksgiving appetisers, Thanksgiving sides and even the perfect roast turkey and chestnut stuffing…now it’s time for dessert (the best bit of Thanksgiving dinner!).

We’ve already covered a tonne of pumpkin recipes (see below) so we thought we’d bring you a new one, involving NO pumpkin.

Pumpkin Recipes

Ladies and gents, we present Bailey’s Apple Creme Pie!

Bailey's Apple Creme Pie
A boozy twist on the traditional apple pie to round off your Thanksgiving or Christmas meal!
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  1. 9 inch deep dish pie shell
  2. 4 Large Farm Fresh Courtland Apples
  3. 2 Tablespoons All Purpose Flour
  4. ⅔ Cups Cane Sugar Finely Ground
  5. 1 Teaspoon Ground Cinnamon
  6. 1 Teaspoon Ground Nutmeg
  7. 1 Teaspoon Ground All Spice
Strudel Topping Ingredients
  1. ½ Cups Bailey's Irish Creme
  2. ¾ Cups Margarine
  3. ¾ Cups All Purpose Flour
  4. 1 Tablespoon Ground Cinnamon
  5. ½ Cups Packed Yellow Sugar
  6. ¾ Cups Quick Rolled Oats
  7. Caramel (Optional)
  1. Preheat oven to 425 F (220 C / Gas Mark 7).
  2. Peel skin off apples using either a knife or peeler. Save the skins because you can deep fry them later, top it with cinnamon sugar and makes for a great snack using the whole apple.
  3. Core the apples.
  4. Remove any remaining skin with a knife and thinly slice the apples pieces and set aside in a medium sized container.
  5. Using a separate medium sized bowl mix flour, sugar, cinnamon, nutmeg, all spice.
  6. Stir dry ingredients until it becomes fully mixed and lump free.
  7. Pour in sliced apples over dry mixture.
  8. Stir with a wide edge spoon until fully mixed. There should be no dry powder anywhere in the bowl.
  9. Pour entire apple filling into your deep dish pie shell. Yes it will look like a lot but apple pie expands before it descends so it will look like its over flowing. Don't worry cram it all in there!
  10. Lightly drizzle caramel back and forth over apple filling. You don't need a lot, and then set aside.
  11. Melt the margarine and Baileys' over medium high heat stirring constantly just until melted. Do not bring to a boil or your margarine will burn.
  12. Drizzle 4 tbsp of Baileys Butter Sauce over apple pie and set aside the remaining for now. Lightly cover your pie with aluminium foil (shiny side down & do not wrap edges). This prevents over browning.
  13. Place pie inside your preheated oven for 10 minutes.
For the Strudel Topping
  1. In a new bowl add all the remaining dry ingredients together. Then pour 1/2 cup of your Baileys Butter Sauce over your dry ingredients.
  2. Stir with a spoon until the ingredients are blended enough to soak up some liquid.
  3. The rest you will have to blend by hand until topping is fully blended and crumbly to the touch and set aside until pie is finished.
  4. When pie is done, remove from oven. Reduce heat to 375 F (190 C / Gas Mark 5).
  5. Carefully coat the entire strudel topping over the pie. Make sure to completely cover it right to the edge. As you pile gently press into pie.
  6. lace pie back into oven lightly covered with tinfoil as before for another 35 minutes. After 35 minutes remove tinfoil and cook for another 10 minutes until golden brown.
  7. When finished remove from oven and let cool for another 30 minutes before serving. During this time as it cools, you'll see your pie starting to sink down a bit. This is normal settling.
  8. Serve with a scoop of butterscotch ice cream and whipped cream. Enjoy!
Adapted from Snapguide
Adapted from Snapguide
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