Marshmellow Meringue Apple Pie
Yield
servingsPrep
45 minCook
45 minReady
90 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
apples
peeled, sliced |
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
cinnamon
|
|
| 3 | x |
egg whites
|
*
|
| 7 | ounces |
marshmallow cream
|
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
apples
peeled, sliced |
|
| 15 | ml |
lemon juice
|
|
| 118 | ml |
sugar
|
|
| 59 | ml |
all-purpose flour
|
|
| 2.5 | ml |
cinnamon
|
|
| 3 | x |
egg whites
|
*
|
| 202.3 | ml/g |
marshmallow cream
|
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
Directions
Drizzle apples with juice.
Toss with; sugar, flour and cinnamon.
Spoon into pie shell. Bake at 450 degrees, 35 minutes.
Reduce oven temp. to 350℉ (180℃).
Beat egg whites until soft peaks form; gradually add marshmellow creme, beating until stiff peaks form.
Spread over apples, sealing to edge of crust.
Bake 10 minutes or until lightly browned.
