Marshmellow Meringue Apple Pie

This is the apple pie that swaps classic sweetened meringue for one whipped from marshmallow creme, the sticky jarred Fluff most kids of the 1950s grew up spreading on sandwiches. Three egg whites beat with a 7-ounce jar of marshmallow creme into a pillowy, sweet, glossy meringue that spreads across baked cinnamon-spiced apple filling and toasts into golden peaks.

The marshmallow creme is doing what regular sugar does in a standard meringue, but with extra body and chew. The corn syrup and gelatin in the creme give the topping a slightly sticky, marshmallow-like texture instead of the dry crisp of a sugar meringue. It also stabilizes the egg whites so the meringue doesn’t weep or shrink during baking.

The trick is bake order. The apple filling bakes first at high heat to soften the apples and crisp the bottom crust, then the temperature drops, the meringue spreads on top, and a second short bake browns the marshmallow peaks.

Sealing the meringue all the way to the crust edge is the technical detail that prevents shrinkage. Any gap between meringue and crust allows steam to escape and pulls the topping inward as it cools.

Pro Tips

• Use a tart, firm apple variety (Granny Smith, Honeycrisp) so the slices hold their shape under the high-heat first bake.
• Beat the egg whites to soft peaks before adding the marshmallow creme. Adding to underbeaten whites gives a flat, dense meringue.
• Use a kitchen torch to brown the meringue more evenly if your oven has hot spots. Direct flame gives the prettiest peaks.
• Don’t refrigerate leftovers uncovered. The meringue absorbs fridge odors and turns rubbery.

Variations

• Swap apples for sliced peaches or pears for a different fruit base.
• Drizzle melted dark chocolate over the cooled meringue for a s’mores-inspired finish.
• Sprinkle toasted coconut over the meringue before the second bake for a tropical twist.