Apple Pie Baked Alaska Delights
Indulge in a delightful twist on the classic dessert with these Apple Pie Baked Alaska Delights. Each mini pie crust is lovingly crafted from store-bought dough and filled with luscious apple pie filling. The unique blend of flavors is further enhanced by a generous scoop of creamy apple pie ice cream, all enveloped in a mesmerizing meringue topping. Finished with a toasty golden crust using a kitchen torch, these adorable treats capture the essence of a traditional apple pie with a stunning and playful presentation that’s perfect for any gathering.
6
Servings
N/A
Calories
8
Ingredients
Ingredients
store-bought refrigerated pie dough
1 package (Thawed according to package instructions)
large egg
1 (Whisked for egg wash)
apple pie filling
1 (21 ounce) can (Ready to use)
apple pie ice cream
1 1/2 quarts (Scoopable)
egg whites
1 cup (about 6 large eggs) (At room temperature)
cream of tartar
1/4 teaspoon (No preparation needed)
granulated sugar
1 cup (No preparation needed)
salted caramel
1/4 cup (For drizzling, optional)
Instructions
1
Preheat your oven to 375°F (190°C). Prepare a jumbo muffin pan by greasing each cavity with cooking spray and set aside.
2
Roll out the refrigerated pie dough on a lightly floured surface. Cut out six 6-inch circles and press each circle into the prepared muffin pan, ensuring that the dough fits snugly in the bottom and sides. Use a fork to poke holes in the bottom of each crust to allow steam to escape.
3
In a small bowl, whisk the egg with a splash of water. Brush the egg wash over the crusts to promote even browning. Bake the crusts in the preheated oven until they are golden brown, approximately 18 to 20 minutes. Once baked, remove from the oven and let cool completely in the pan.
4
Once the crusts are cool, transfer them to a small baking sheet. Fill each crust generously with apple pie filling, and then place them in the freezer to firm up for at least 30 minutes.
5
Remove the crusts from the freezer and top each with a heaping scoop of apple pie ice cream. Return to the freezer and chill for an additional hour to ensure the ice cream is firm.
6
While the tarts are firming, prepare the meringue. In a mixing bowl, beat the egg whites with cream of tartar on high speed until foamy. Gradually pour in the granulated sugar while continuing to beat the mixture. Beat until stiff, glossy peaks form, about 8 minutes.
7
Take the mini tarts out of the freezer. Using a small straight-edged spatula or butter knife, generously spread the meringue over each tart, creating swirls and peaks for texture. Return them to the freezer for one more hour to set the meringue.
8
Just before serving, carefully toast the meringue using a kitchen blowtorch until golden brown. If you don’t have a blowtorch, you can place the tarts under a preheated broiler for a few seconds to achieve a similar result. Optionally drizzle with salted caramel before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Apple Pie Baked Alaska Delights?
They are a mini dessert featuring a pie crust filled with apple pie filling and apple pie ice cream, topped with toasted meringue.
How many servings does this recipe make?
This recipe makes 6 servings.
What temperature should the oven be set to for the crusts?
The oven should be preheated to 375°F (190°C).
What type of dough is used for the base?
The recipe uses one package of store-bought refrigerated pie dough, thawed according to instructions.
How large should the dough circles be cut?
The pie dough should be cut into six 6-inch circles.
What kind of pan is required for this recipe?
A jumbo muffin pan is required to shape and bake the crusts.
How do you prevent the crust from bubbling while baking?
Use a fork to poke holes in the bottom of each crust to allow steam to escape.
What is the purpose of the egg wash?
The egg wash, made from one large egg and water, is brushed over the crusts to promote even browning.
How long should the pie crusts bake?
Bake the crusts until golden brown, which takes approximately 18 to 20 minutes.
How long do the crusts need to freeze after adding the apple filling?
The crusts filled with apple pie filling should firm up in the freezer for at least 30 minutes.
What flavor of ice cream is recommended?
The recipe calls for 1 1/2 quarts of apple pie ice cream.
How long should the tarts chill after adding the ice cream?
Chill the tarts in the freezer for an additional hour after adding the ice cream scoop.
What ingredients are needed for the meringue?
The meringue is made from 1 cup of egg whites, 1/4 teaspoon of cream of tartar, and 1 cup of granulated sugar.
What temperature should the egg whites be for the meringue?
The egg whites should be at room temperature.
How do you know when the meringue is ready?
The meringue is ready when stiff, glossy peaks form, which takes about 8 minutes of beating.
How should the meringue be applied to the tarts?
Generously spread the meringue over each tart using a small spatula or butter knife, creating peaks for texture.
Do the tarts need to be frozen again after adding the meringue?
Yes, return them to the freezer for one more hour to set the meringue.
How do you toast the meringue?
Use a kitchen blowtorch until golden brown, or place them under a preheated broiler for a few seconds.
Is there an optional garnish for these treats?
Yes, you can optionally drizzle the delights with salted caramel before serving.
How many total ingredients are in this recipe?
There are 8 ingredients in total.
What size can of apple pie filling is used?
The recipe uses one 21-ounce can of apple pie filling.
How much salted caramel is needed for the optional drizzle?
The recipe suggests 1/4 cup of salted caramel.
Is the cream of tartar necessary?
Yes, it helps stabilize the egg whites for the meringue.
Can I prepare the crusts in advance?
Yes, once baked and cooled, the crusts are used as the base and then frozen with the fillings.
What tags are associated with this dessert?
Tags include apple pie, baked alaska, meringue, dessert, mini desserts, holiday treats, and easy recipes.
How many egg whites are in 1 cup?
1 cup of egg whites is approximately equal to 6 large eggs.
What speed should the mixer be on for the meringue?
The egg whites and cream of tartar should be beaten on high speed.
Is this considered a complex recipe?
While it has several steps, it is tagged as an easy recipe due to use of store-bought components.
What is the primary texture of the meringue?
The meringue should be stiff and glossy.
Should the crusts be warm when filled?
No, the crusts must be cooled completely in the pan before transferring them to fill.