This easy fruit pie with a filling that has Baileys Irish cream inside is delicious for summer when fruit is at it’s best but can easily be made with frozen fruits too. Delicious served with whipped cream.

Fruit pie with baileys

Easy fruit pie with baileys cream

Now here’s a delicious pie that you want to try! It’s the adult version of a fruit pie as it features alcohol in the form of Baileys Irish cream. I love the nostalgic taste of Baileys as it must have been one of the first alcoholic beverages I ever tried in a bar. If you do not know Baileys it is an Irish diary cream with alcohol. It’s sweet and delicious. They have different versions these days and you could make this into a Baileys chocolate cream pie. Now I like the sound of that! That said; this is with the classic flavor. It’s a super easy recipe and starts by blind baking the pie crust.

Preparing the fruit pie crust

I’ve chosen to use puff pastry for the fruit pie crust but you could absolutely use short crust pastry instead if you prefer. In either case blind baking is a good idea. You line a pie pan with baking paper and add baking beans (or use dried rice or something similar) to weigh down the pastry. Bake it in the oven for about 15 minutes, take out of the oven and remove the weights and baking paper. Bake for another 10 minutes and then take out. It should be lightly golden brown but not too dark yet.

Fruit pie with baileys

Preparing the fruit filling

While the pie crust is baking you prepare the fruit filling. For this I’ve used strawberries and blue berries but you can use any other sweet fruit. Like mentioned you can use fresh fruit or you can use frozen. The frozen option is usually cheaper and also available year round. If using frozen make sure to defrost the fruit first. 

Place all the fruit together in a small sauce pan and place on low heat. Let it simmer until it starts to reduce slightly. 

In the mean time take a small bowl and add the sugar, corn flour and baileys to it. Whisk it together and add to your fruit mixture. Mix it in and let it bubble away for a few minutes. You should see the mixture starting to thicken. If it doesn’t or stays too thin you can add some more corn flour to thicken it further.

Fruit pie with baileys Irish cream

Baking with the crumble topping

Once the fruit mixture is thickened you place it inside the pie and smooth the surface with a spoon or spatula. I’ve used the easiest crumble topping ever by simply breaking up some macaroons and distributing them over the top. Place the pie back into the oven and bake for another 15 minutes or until golden brown. 

Take out and let it cool down completely. Serve with whipped heavy cream or a nice ball of vanilla ice cream.

Fruit pie with baileys

Fruit pie with baileys

5 from 1 vote
GangCake and cookies
KeukenDutch

√Super easy √With creamy Baileys √With lots of fruit √Perfect with frozen fruits
Prep time 10 minutes
Cooking time 55 minutes
Total time 1 hour 5 minutes

8 people

Equipment

  • pie tin 22 cm

Ingredients

  • 1 roll puf pastry
  • 500 grams fresh fruit I used strawberries and blueberries but cherries or other sweet fruit are also an option
  • 150 gram sugar
  • 25 gr cornflour
  • 120 ml baileys
  • 50 gram macaroons

  • Preheat the oven to 180˚C (350˚F)
  • As soon as the oven is hot enough bake the pastry blind. Press the pastry into the tin, remove excess pastry. Add a piece of baking paper and fill with baking beans or dried legumes. Bake for 15 minutes.
  • Remove the tin from the oven, remove the baking paper and the beans and brush the pastry with egg yolk.
  • Bake for another 10 minutes
  • Clean the fruit and put into a small saucepan and put on medium high heat. Keep stirring to make sure it doesn’t burn. Leave to simmer so it thickens a bit for about 5 minutes on low.
  • Mix the sugar, corn flour and baileys in a bowl till smooth and pour into the pan with bubbling fruit.
  • Keep stirring and leave to cook for an other minute or three.
  • Pour the fruit filling into the ready tin with the pastry and smooth the surface. Crumble the macaroons over the top
  • Bake for another 15 minutes until golden.
  • Leave to cool for at least an hour before cutting. Delicious with a ball of ice cream or whipped cream

Nutrition Information per portion

Calories: 352kcal | Carbohydrates: 49g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 115mg | Potassium: 97mg | Fiber: 2g | Sugar: 27g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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Simone van den Berg

Food- and travel blogger from the Netherlands. Loves good food. Loves to taste good food the world over. She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist