Marshmallow Meringue Pie

This apple pie skips the traditional top crust and goes with a marshmallow meringue that puffs up golden and pillowy. Marshmallow cream beaten into egg whites creates a topping that’s sweeter and more stable than a plain meringue, with a texture somewhere between toasted marshmallow and cloud.

The apple filling is straightforward: sliced apples tossed with cinnamon, sugar, flour, and a hit of lemon juice. The lemon does double duty here, keeping the apples from browning and adding enough tartness to balance all that sweetness from the meringue on top.

The two-temperature bake is important. High heat first sets the crust and starts cooking the apples, then lower heat finishes the filling gently before the meringue goes on. This way the apples are tender all the way through, not crunchy in the center.

Kitchen Tips

• Use a tart baking apple like Granny Smith or Braeburn. Sweet varieties will turn to mush and make the pie cloying with the marshmallow topping.
• Seal the meringue all the way to the crust edge. Any gaps let steam escape and cause the meringue to shrink and weep as it cools.
• Let the pie cool completely before slicing. The filling needs time to set, and cutting it hot gives you apple soup.
• Egg whites whip best at room temperature. Pull them from the fridge 30 minutes before you need them.

Variations

• Spiced meringue: Fold a pinch of nutmeg or cardamom into the meringue for a warm, aromatic twist.
• Pear marshmallow pie: Swap the apples for ripe Bosc pears and add a splash of vanilla to the filling.