A new spin on apple pie. Bailey's adds a flavourful aroma and sweetness to this delicious dessert. —Linda Sibbald
- Serves 8
- Pie Filling Ingredients
9 inch deep dish Tenderflake pie shell
Large Farm Fresh Courtland Apples
All Purpose Flour
Cane Sugar Finely Ground
Ground All Spice
Baileys' Sauce (described when preparing topping)
Torani Caramel Sauce
- Strudel Topping Ingredients
Baileys' Irish Creme
All Purpose Flour
Packed Yellow Sugar
Quick Rolled Oats
In This Recipe
- Preheat oven to 425 F and remove ready made pie shells from freezer (unless you are making your own crust). Select 4 large Farm Fresh Courtland Apples.
- 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 (nothing's wasted)
- You can either use a knife or an apple corer to remove the core and throw the core in your compost.
- 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. (See measurements in the ingredients list).
- 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!
- You can use any brand but I prefer Torani. 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 the Baileys Sauce over apple pie and set aside the remaining for now. Lightly cover your pie with aluminum foil (shiny side down & do not wrap edges). This prevents over browning.
- Place pie inside your preheated oven for 10 minutes.
- Now for the topping. In a new bowl add all the remaining dry ingredients together (see ingredients list for strudel topping). 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. 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.
- Place 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/or whipped cream. Enjoy!