Apple pie with baileys

Baileys Apple Pie

Published: Sep 20, 2021 · Modified: Oct 7, 2021 by Kata · This post may contain affiliate links · This blog generates income via ads

This Fall edition Baileys Apple Pie recipe is the Ultimate homemade Apple Pie with an Irish cream twist, you will love it! This flaky, buttery pie crust is filled with a super delicious homemade Apple pie filling infused with Baileys, because why not?! This is the Pie everyone has to make over Fall and for Thanksgiving!

Seriously this is the best Apple pie recipe that you will ever make! In this tutorial you will also learn about Pie basics eg. how to bake Pie like a Pro including “How to avoid soggy bottom?!” – that is every Baker’s biggest nightmare.

Whether you celebrate Thanksgiving or not, this Baileys Apple Pie is a must recipe before the season is over.

Table of Contents

How much alcohol is in this Boozy Baileys Apple Pie?

Before we jump into the alcohol content, in general, there are two ways to add Baileys to your Apple Pie.

1. In this recipe alcohol is added to the Apple pie sauce before the baking process — this means most of the alcohol will evaporates during baking the Apple Pie
2. You can double the sauce in this recipe and add half of the sauce before baking (just as point 1 above) and keep the other half for after baking — in this way the sauce that is not baked will have a super deep Baileys Apple pie flavour with higher alcohol content. This sauce can be used to serve the Apple pie with.

Can I make this Apple Pie with more Baileys than stated in the recipe?

Yes, you can, see point 2 above. Double the sauce incl. the amount of Baileys however make sure that you only use half of it before baking and keep the other half as a sauce to serve the Apple Pie with. Do not overloading the filling with more Baileys than in the recipe as too much wet ingredients would make the Pie soggy

Can I make this Apple Pie without Baileys?

Yes, you can. Without Baileys it will be a Classic Apple Pie and still super delicious!

Can I make this Apple Pie with another type of alcohol?

Yes, you can. Any other cream liqueur or rum also would go very well with apples. Same logic applies as point 2

My Top 5 Baking Tips for home bakers

1. Read the recipe carefully including my tips and recommendations on how to avoid and fix typical issues during baking this Baileys Apple Pie
2. Avoid using substitutes and changing the recipe unless you are aware of how to fully reformulate the recipe in order to keep the balance in texture as well as flavour. Reducing sugar, using ingredients not on the right temperature etc. will all have an impact on your baking. Make sure you follow the recipe to avoid disappointment
3. For consistent, happy baking experience always measure your ingredients with the help of a Digital scale. Cup measurement is provided as an indicative figure only and might be used for less complex and large batch recipes however it is not an appropriate method for more delicate, complex pastries
4. Did you know that most home ovens can significantly under or oven run? Also, oven temperature hugely drops when opening the oven door therefore it is recommended to always pre-heat the oven above the required baking temperature.
5. Temperature is so important when it comes to baking and accurate oven temperature is key, can make or break any recipe. Make sure you invest into an inexpensive Digital oven thermometer to avoid under baked, burnt, sad looking Apple Pies

Important notes regarding the INGREDIENTS of this Baileys Apple Pie recipe

For the flaky buttery Pie crust

1. Flour: Simple AP flour is fine to make the Pie crust in this recipe. If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my article in here
2. Salt: An essential ingredient in most of the Pie recipes, please don´t skip it. Balances flavour and enhances other ingredients
3. Sugar: I am using a tiny bit of granulated sugar in the Pie dough but it is not necessary. In general, pie crust should not be sweet, it is the filling that brings the sweetness. If you want to learn about the different types of sugar and how to use them in baking, please read my article in here
4. Butter: Use always unsalted as you want to be in control of the quantity of the salt. I am using 82% fat content butter in all my recipes, including this Pie crust. While in most of the recipes butter needs to be on room temperature, this is an exception and you have to take it very seriously. Butter needs to be chilled, which means take the butter out of the fridge, cut into cubes then place it into the freezer for 10-15 minutes before using it. Working with cold butter is absolutely key to reach the right consistency of your pie dough
5. Egg: The rust for the Baileys Apple Pie does not contain egg, good news if you are looking for an eggless pie recipe. If egg does not concern you, you can use 1 egg for egg washing the top of the pie crust. Please see details later
6. Water: Water needs to be chilled similarly to butter. Depending on the flour you use, you might need to adjust the quantity slightly paying attention to the right consistency that I will explain later in more details

For the Baileys Apple pie filling

1. Apple: Almost any apple can work that is fresh and crisp and available in your country (avoid mushy apples). Adjust the sugar according the sweetness of your apple. You will need to peel apples and cut into more or less identical slices
2. Lemon juice: Lemon juice and its acidity is balancing the flavours, you will need freshly squeezed juice of one lemon
3. Sugar: I am using simple granulated sugar here, feel free to use a mixture of granulated and brown sugar, according to your preference
4. Butter: Butter makes the filling smooth and creamy, definitely use unsalted, just as above, 82% fat content butter
5. Corn starch: Corn starch helps the filling to thicken and that is key to avoid soggy pies. I suggest you do not leave this out
6. Spice: You are absolutely free to use your favourite spices eg. cinnamon, cardamon, vanilla bean. I am using my homemade pumpkin spice (recipe in here)
7. Baileys: Of course you will need some Baileys to make Baileys Apple Pie! Alternatively you can use any other cream liqueur, or rum, or you can leave it out if alcohol is a concern

My top Baking 6 tips regarding the TECHNIQUE of making the Baileys Apple Pie

1. How to achieve the best flaky, buttery pie crust

If you ever mistakenly baked dense, hard pie crust you know what I am talking about… Pie crust should be flaky, almost like puff pastry but without the hassle of spending 3 days with lamination. How to achieve flaky pie crust without lamination? In fact it is super easy if you follow 3 simple rules.

1. Make sure all ingredients of the pie dough are very cold at all time, even your kitchen temperature should be relatively cold ( below 20C / 68F). If at any point the dough gets too warm or butter starts to melt, pop it back the freezer for a minute or two. Avoid using extra flour, instead make sure ingredients are nice and cold
2. Do not use a mixer, do not over work or knead the pie dough, in fact butter chunks staying in the dough encourage the pie to achieve a lovely flaky texture
3. Avoid soggy bottom at all cost as obviously soggy pie crust can’t be flaky. On that note, see further tips below

The process of making flaky Pie dough is in fact very easy and quick:

• In a large bowl whisk flour, sugar and salt until fully combined and cut butter into small cubes
• Pop butter cubes, flour mixture and water into the freezer for 10-15 minutes
• Once all ingredients are nicely chilled, add very cold butter cubes into flour and rub the mixture between your fingers until it becomes a sand like consistency. Leave some bigger butter chunks in the mixture, no need to fully incorporate butter into flour
• Add very cold water into the dough, a small amount at a time and stir with a spatula or wooden spoon after each addition
• Start working the dough with your hands. First it will look crumby but it should come together in the next minute or so. Remember, leave in some butter chunks, do not overwork the dough, do not use a mixer
• Form 2 disks (one for the top, of for the bottom of the crust), cover with plastic wrap and let them rest the fridge for minimum 2 hours. Resting is mandatory, otherwise believe me, you won´t be able to work with Pie dough and it is effectively impossible to roll it out

2. How to avoid soggy Pie crust

Soggy Pie that needs a spoon instead of fork is every Baker’s biggest nightmare. In fact, it is rather easy to avoid overly wet, soggy Pies if you follow some key rules.

1. You will need to pre-cook the Apple Pie filling so basically reduce the juice of the apples. However, make sure you do not overcook the apple, it should stay still crispy. For my apples the cooking process took 3 minutes
2. Use corn starch to thicken the Apple pie filling sauce. Basically you will need to remove the apple slices once they are pre-cooked, then further thicken the sauce with starch. Then, Baileys will be mixed into the sauce and finally, the whole mixture will be remixed with the apple slices. Voila, this is your Baileys Apple pie filling
3. Chill Pie dough before filling and use the Apple Pie filling cold — Make sure you keep the pie dough cold at all times. Once you assemble the bottom of the Baileys Apple Pie, place it into the freezer for 30 minutes. Also, the apple pie filling should be chilled before using
4. Bake the Pie throughout — It is better to over bake your Pie than under bake, as under baked Pie dough will turn out soggy. If unsure and the top is browning too much, you can always use kitchen foil and cover the top loosely
5. Let the Pie cool properly — Even a perfect baked pie may look soggy and wet straight out of the oven. As the pie cools, its filling will solidify. It takes a few hours for the Apple pie to cool and its filling to set completely

3. How to make the Baileys Apple pie filling

Making the filling for this Baileys Apple Pie could not be easier, it literally comes together in less than 10 minutes and you can flavour it with tons of different spices eg. cinnamon, ginger, cardamon, vanilla bean etc!

• Peel and cut apples into identical slices. Use lemon juice to avoid apple slices browning
• In a saucepan melt butter and sugar then mix in the spices and apple slices, and cook the mixture over medium heat for about 3 minutes until apple slightly cooked and some water evaporates from the mixture. The exact cooking time depends on the apple you use, so focus on the texture (you should stop cooking it before it gets soft), not the time. Make sure you do over cook the mixture.
• Remove apple slices and let them drain
• Take a small amount of sauce out of the pan and mix it with corn starch until starch fully incorporated then pour the mixture back to the saucepan and cook the sauce for a few minutes until it thickens
• Now remove saucepan from the heat and mix Baileys into the sauce
• Finally, mix sauce with apple slices and cool filling to room temperature before using. At this point the filling should not be too watery, this will ensure moist but not soggy outcome when Pie is baked

As mentioned above, if you want to serve your Pie with additional Baileys sauce for the maximum Baileys Apple Pie taste experience, you have to double the ingredients of the sauce (butter, sugar, spice, Baileys). A dd half of the sauce to the apple clies before baking and keep the other half for after baking — in this way the sauce that is not baked will have a super deep Baileys flavour with higher alcohol content. This sauce can be used to serve the Apple pie with.

3. How to assemble the Baileys Apple Pie

I recommend to make the Pie dough first and let it rest in the fridge for minimum 2 hours. It is incredible difficult to roll out a Pie dough that is not chilled, please make your life easier by not skipping this step.

Prepare the Baileys Apple pie filling next as that also needs to cool to room temp before using it.

After 2 hours chilling time, take one of the pie dough disks out of the fridge and let it rest few minutes on the kitchen counter. The dough should stay cold but slightly warmed up to be able to roll it out without breaking it. Key thing is that you need to keep the pie dough cold enough to be able to work with it. Remember, if pie dough becomes sticky and butter starts to melt while rolling, you have to control the temperature of the pie dough by chilling it quickly in the fridge or freezer instead of adding more flour!

• Transfer the disk to very lightly floured surface, even better if using Silicone baking mat that prevents the dough from sticking. Start rolling the dough from the center to the side, make sure you turn the dough with your hands after each rolling so it will become even. No need to add flour while rolling, the pie dough should be cold enough not to stick to the kitchen counter.
• If you are using a Pie dish 9 inch / 23 cm, roll the dough into 10-11inch / 27 cm in diameter. Make sure that the thickness of the pie dough is somewhat even. Remember, do not force the dough, after rolling, it should stay smooth and cold, easy to work with
• Trim the rolled out dough with a scissor, then carefully, with the help of the rolling pin, place the dough into a Pie dish 9 inch / 23 cm. Remember, it should be easy to work with the pie dough at this point, if not, it means it is too warm and needs to be chilled first. Fold the extra edge of the crust underneath the dough.
• Chill pie dough again in the freezer for 30minutes. Make sure you do not place filling into warm crust as that will ruin the bottom of you Pie straight away
• Once Pie dough chilled and Apple Pie filling is on room temp, place the filling into the Pie crust, mounding slightly in the center. Be careful not to get the filling on the edges. Also at this point you will need your judgement in regards to the quantity of the sauce. If you thickened the sauce enough earlier, the filling should be moist but not wet, however if you feel that the filling is too wet, it is better to leave out some of the sauce than making the Pie soggy.

Chill Pie crust again now with the filling in while preparing the lattice top.

4. How to make a Lattice top for this Pie

What is Lattice Pie Crust? Lattice pie crust is strips of pie dough lay on top of pie filling. From a practical point of view lattice close the Pie filling and if there is any hole in between the strips, it allows steam to escape. In recent years lattice pie crust has become more and more popular and some bakers use it to express their wonderful artistic skills. From a visual point of view you can make all sorts of lattice, my recipe is just one idea.

The process of making Lattice Pie crust is much easier than it might look:

• Take the remaining pie dough disk out of the fridge and roll it out similarly as the first one (slightly larger since the stripes overlap on my patter), this will be used for the lattice pattern
• Cut the pie dough into even strips, it does not really matter how wide, chose your preference. You can use a sharp knife or pizza wheel. You will use the longer strips in the center of the pie and the shorter strips on the edge
• Lay out the strips (5 or more depending on how wide you cut the strips) vertically on top of the filling.
• Fold every other strips back and place one of the (long) trips perpendicular on top. Then unfold
• Fold again every other vertical strips back. Lay one of the unused strips perpendicular on top. Then unfold
• Repeat until your Baileys Apple Pie is fully covered then fold the excess dough that lays over the edges of the pie back. Uou can also flute the pie edge, if desired
• Remember, if at any point the strips get too warm and difficult to handle, use the fridge or freezer for a few minutes
• Once the lattice pattern is done, either chill the entire Pie or if the dough is cold enough, continue with carefully! brushing with egg wash (egg + cream) and sprinkle with a little granulated sugar.
• Now onto baking, see my tips below

Making the Lattice top can really elevates your Baileys Apple Pie to the next level and you will see, it is not that hard! Alternatively, you can simply roll the dough out and place on top of the filling without lattice pattern, however you need to make sure to make some holes on the top crust for the steam to escape during baking the Pie.

5. How to bake the Baileys Apple Pie

Once you are done with all Lattice pattern, you might be tempted to finally bake the Baileys Apple Pie, but instead place it into the freezer for 15 minutes while pre-heating your oven to 200 C / 372 F (no fan). Freezing helps to hold the Pie shape while baking.

After 15 minutes take the Pie out of the freezer and bake it in 200 C / 372 F for 30 minutes, then reduce temperature to 175 / 347 F and bake for another 30 minute until filling is bubbling and crust is golden brown. Remember, it is better over baking your Pie, than under baking and leaving the bottom raw. If the edges or top was browning too fast during baking, place aluminium foil loosely on top / around the Pie to prevent it further browning.

The filling will further set as it cools. After a few hours on room temp, it should be well set and ready to be served.

If you want your Pie with a more decant Baileys taste, double the sauce (butter, sugar, spice, Baileys) and use half of it at later stage, to serve the Pie with!

6. What equipment is needed to make Baileys Apple Pie

Pie is one of those technical bakes that do not require any special equipment, you will only need your hands and understanding the temperature and temperament of the pie dough. Rolling pin is handy and a Pie dish but that’s it.

I recommend to use a 20-23 cm pish dish, this recipe is made in a 9 inch/ 23cm Pie dish. Anything bigger can cause significantly longer baking time, anything smaller can be maybe a bit too tiny to slice. Regarding material of the tin, many favour one or the other, however I truly believe that once you master the technique, the material, whether it is glass or ceramic or something else does not matter too much. My pie dish is a rather affordable and old fashioned enamel (this one) and it works perfectly fine.

As always, for consistent, happy baking experience always measure your ingredients with the help of a Digital scale. And make sure you invest into an inexpensive Digital oven thermometer to avoid under baked or burnt Baileys Apple Pie.

Some more Pie recipe ideas for you to try

Apple Hand pie — There is only one thing better than Apple Pie and it is Apple Hand Pie! Easier to make than full size Apple pie and no need to share! Recipe in here

Ricotta Pie — This easy Sicilian Ricotta pie with a hint of lemon is one of the creamiest, most delicious Pie you will ever make! Classic Italian Ricotta Pie is traditionally associated with Easter, but it might just be your favourite Pie all your around! Recipe in here

Pumpkin Pie recipe – The BEST Pumpkin Pie recipe features a flaky, buttery pie crust that is filled with silky, creamy, incredible delicious pumpkin custard flavoured with aromatic orange zest and nutmeg. It’s rich, smooth, full of fall flavours everyone loves! Recipe in here

Blueberry galette — Galettes are the easiest type of Pies ever! Blueberries are my fav fruit using in Pies and this easy Blueberry galette recipe is the perfect quick and easy dessert when you fancy a Pie without all the fuss! Recipe in here

Pear and walnut galette — This Pear and walnut galette is the perfect easy Fall dessert that combines sweet, crunchy, nutty, fruity in a lovely butter Pie crust. Recipe in here

Strawberry galette — Buttery pie crust loaded with strawberries. My trusted galette recipe with wonderful strawberry filling, a must try! Recipe in here

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