Famous Irish chef John Howard’s apple pie and Jameson recipe is a bridal favorite of the Irish, and the perfect fall favors.
The Irish love apple pie! There’s nothing better than the traditional shortcrust apple pie with a dollop of ice cream on the side, just like Mammy made it. However, famous Irish chef John Howard’s Apple and Jameson Pie really takes it to the next level.
What a treat!
jameson and apple pie recipe
– 250g shortcrust pastry
– 50g ground almonds
– 4 large Bramley apples, peeled and diced
– 2 tablespoons of sugar
– 250 ml of cream
– 3 egg yolks
– 50g caster sugar
– A pinch of whiskey
Set the Mark 6 gas oven, 200°C (400°F).
Line four individual pie pans with the batter. Sprinkle some ground almonds on the base of each. Then add the apple and enough sugar to sweeten. Heat the cream. Beat together the egg yolks and sugar. Add the cream and a dash of whiskey. Spoon a little of the cream mixture into each pie. Save the remaining cream. Bake the tartlets for 25 to 35 minutes.
Pour the rest of the cream into a bowl. Place over simmering water. Stir constantly and continue cooking until the cream thickens. Reserve – keep warm
Serve the tart, dusted with icing sugar, with the lukewarm custard. Vanilla ice cream, fine almond cookies, raspberries, etc. are optional.
Chief John Howard
John Howard was quite possibly Ireland’s first famous chef. For 25 years he and his wife, Catherine, ran Le Coq Hardi restaurant in Dublin 4 in 1977. It was one of the best known restaurants in the country. Le Coq Hardi was known for its good food, expensive wine and for being the place where captains of industry dined on lavish expense accounts mixed with a little panky handkerchief.
At the beginning of 2000, he retired, sold the premises to a wine company and moved to Spain to consult Bord Bia.
* Originally published in 2015, updated in 2022.