Mini Apple Pie Baked Alaskas
"Mini pie crust shells are filled with apple pie filling, apple pie ice cream and then covered in meringue before being torched for that perfect toasted marshmallow taste. It’s baked Alaska meets classic apple pie."
photo by Jonathan Melendez
- Ready In:
- 2hrs 20mins
- Ingredients:
- 8
- Yields:
-
6 baked Alaskas
ingredients
- 1 package store-bought refrigerated pie dough
- 1 large egg
- 1 (21 ounce) can apple pie filling
- 1 1⁄2 quarts apple pie ice cream
- 1 cup about large 6 eggs egg white, room temperature
- 1⁄4 teaspoon cream of tartar
- 1 cup granulated sugar
- 1⁄4 cup salted caramel, for drizzling (optional)
directions
- Preheat oven to 375 degrees. Grease a jumbo muffin pan with cooking spray. Set aside.
- Roll out each pie dough and cut out six 6-inch circles. Place each circle into the prepared muffin pan, pushing the dough down into each cavity as best you can. Using a fork, poke holes at the bottom of each to release air during baking. Whisk the egg in a small bowl with a splash of water, and brush the crusts with the egg wash. Bake until golden brown, about 18 to 20 minutes. Remove from the oven and let cool completely.
- Transfer the cooled crusts onto a small baking sheet. Fill each with the apple pie filling and place in the freezer to firm up for at least 30 minutes. Remove and top each with a heaping scoop of ice cream. Return to freezer and chill for 1 hour.
- To make the meringue topping, beat the egg whites with the cream of tartar on high until foamy and frothy. Continue beating on high as you slowly pour in the sugar. Keep beating until the egg whites have doubled in volume and have become stiff glossy peaks, about 8 minutes.
- Remove the tarts from the freezer and using a small straightedge spatula or butter knife, cover each completely with the meringue. You don’t want it to be completely smooth as you would if you were frosting a cake. So feel free to create swirls or small peaks with your spatula or knife. Return to the freezer and chill for another hour.
- Right before serving, remove from the freezer and using a small kitchen blowtorch, toast the meringue. If you don’t have a blowtorch, place the baked Alaskas under a preheated broiler for a few seconds. Drizzle each with caramel if using.
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RECIPE SUBMITTED BY
Jonathan Melendez
North Hollywood, California
Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.
