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“For individual tarts, use 6 mini graham cracker crusts with pie filling, top with meringue and bake 8-10 minutes.”

Ingredients Nutrition

  • 1 refrigerated pie crust (from a 15 oz pkg)
  • 12 cup water
  • 12 cup sugar, divided
  • 1 tablespoon cornstarch
  • 5 large egg whites, at room temperature
  • 14 teaspoon cream of tartar
  • 18 teaspoon salt
  • 1 (21 ounce) can apple pie filling


  1. Preheat oven to 450*. Fit pie crust firmly into bottom and up side of a 9 inch tart pan with removable bottom. Bake until light golden, 9-11 minutes. Remove from oven. Reduce oven temperature to 350*.
  2. Combine water, 2 tablespoons sugar and cornstarch in a small saucepan; mix well. Cook over medium-high heat, stirring constantly, until mixture becomes clear, 2-3 minutes. Remove from heat; set aside.
  3. Combine egg whites, cream of tartar and salt in a large bowl. Beat with an electric mixer at medium-high speed until frothy. Add remaining sugar gradually to egg whites; beating until soft peaks form and being careful not to let egg whites become dry, 2-3 minutes. Reduce speed to medium; gradually add cornstarch mixture, one spoonful at a time. Increase speed to high; beat until meringue is smooth and satiny, about 2 minutes.
  4. Spoon apple pie filling into baked crust. Spoon meringue into a pastry bag fitted with a large star tip. Pipe meringue on top of pie filling. Bake until meringue is golden, 12-15 minutes. Cool tart completely on a wire rack. Loosen crust from side of pan; remove side. Cut into wedges to serve.

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