Apples and Meringue
Dairy|Eileen Goltzplease consult the ou's guidelines for checking fruits and vegetables >
Ingredients
- 5 apples, cored and thinly sliced
- 3 Tablespoons sugar
- 2 teaspoons cornstarch
- ½ teaspoon cinnamon
- 1 pinch salt
- ⅛ teaspoon cream of tartar
- ¼ cup powdered sugar
- 3 egg whites
- 1 quart butter pecan ice cream (you can use vanilla)
Instructions
- Preheat oven to 425°F.
- Arrange sliced apples in a 9” pie plate.
- In a bowl combine the sugar, cornstarch, cinnamon and salt.
- Sprinkle the mixture evenly over apples; cover the pan with aluminum foil and bake for 30 minutes or until apples are just tender. Remove the pan from the oven, let the apples cool in the pan and refrigerate. This may be done 1 day ahead of time.
- At serving time, cover chilled apples with an even layer of ice cream and place in freezer.
- Beat egg whites and cream of tartar until frothy. Gradually add powdered sugar, a tablespoon at a time. Continue beating until mixture stands in peaks.
- Spread meringue over ice milk being sure to bring it to the edge of the pie plate.
- Place pie plate in a roasting pan surrounded with ice cubes to keep cool. Bake in a very hot oven, 500°F for 3 minutes or until meringue is lightly browned.