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.
Ladies and gents, we present Bailey’s Apple Creme Pie!
- 9 inch deep dish pie shell
- 4 Large Farm Fresh Courtland Apples
- 2 Tablespoons All Purpose Flour
- ⅔ Cups Cane Sugar Finely Ground
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Ground Nutmeg
- 1 Teaspoon Ground All Spice
- ½ Cups Bailey's Irish Creme
- ¾ Cups Margarine
- ¾ Cups All Purpose Flour
- 1 Tablespoon Ground Cinnamon
- ½ Cups Packed Yellow Sugar
- ¾ Cups Quick Rolled Oats
- Caramel (Optional)
- Preheat oven to 425 F (220 C / Gas Mark 7).
- 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.
- Core the apples.
- Remove any remaining skin with a knife and thinly slice the apples pieces and set aside in a medium sized container.
- Using a separate medium sized bowl mix flour, sugar, cinnamon, nutmeg, all spice.
- Stir dry ingredients until it becomes fully mixed and lump free.
- Pour in sliced apples over dry mixture.
- Stir with a wide edge spoon until fully mixed. There should be no dry powder anywhere in the bowl.
- 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!
- Lightly drizzle caramel back and forth over apple filling. You don't need a lot, and then set aside.
- 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.
- 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.
- Place pie inside your preheated oven for 10 minutes.
- 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.
- Stir with a spoon until the ingredients are blended enough to soak up some liquid.
- 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.
- When pie is done, remove from oven. Reduce heat to 375 F (190 C / Gas Mark 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.
- 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.
- 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.
- Serve with a scoop of butterscotch ice cream and whipped cream. Enjoy!