Marshmallow Meringue Pie
Yield
1 piePrep
15 minCook
45 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
apples
|
*
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | tablespoon |
cinnamon
|
|
| 3 | each |
egg whites
|
*
|
| 1 | 7 ounce jar |
marshmallow cream
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
apples
|
*
|
| 15 | ml |
lemon juice
|
|
| 118 | ml |
sugar
|
|
| 59 | ml |
all-purpose flour
|
|
| 7.5 | ml |
cinnamon
|
|
| 3 | each |
egg whites
|
*
|
| 1 | 7 ounce jar |
marshmallow cream
|
Directions
On lightly floured surface, roll pastry to a 12 inch circle.
Place in a 9 inch pie plate, turn under edge.
Drizzle apples with lemon juice.
Toss with combined sugar, flour and cinnamon. Spoon into shell.
Bake at 450F for 35 minutes. Reduce oven temperature to 350℉ (180℃).
Beat egg whites until soft peaks form.
Gradually, add marshmallow cream, beating until stiff peaks form.
Spread over apples, sealing to edge.
Bake 10 minutes or until meringue is slightly browned.
Cool and serve.
