Best 6 Apple Marshmallow Pie Recipes

MARSHMALLOW APPLE CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a bowl, mix the apple slices, white sugar, 2 1/2 tablespoons of flour, and 1 teaspoon of cinnamon together until thoroughly combined; spread out into a 9x13-inch baking dish. In a separate large bowl, mix the melted butter with nutmeg and 2 teaspoons of cinnamon; stir in the brown sugar, oats, 1 cup of flour, and mini marshmallows until thoroughly combined. Spread the marshmallow topping evenly over the apples, and gently flatten the topping to a smooth layer.
• Bake in the preheated oven until the apples are tender and the topping is golden brown, 30 to 35 minutes.

APPLE MARSHMALLOW PIE

Steps:

• 1. Put first 6 ingredients in a saucepan. Simmer 5 mins or till apples are tender and marshmallows are melted, stirring constantly. Cool slightly and pour into pie crust shell. Cool and top with cool whip...

MARSHMALLOW APPLE PIE

Steps:

• 1. Preheat oven to 425. Line pie pan with plain pastry.
• 2. Peel, remove core and slice apples. Place in pie shell. Combine sugar, salt and nutmeg. Sprinkle over apples. Dot with butter. Bake at 425 degrees for 30 minutes, or until crust is brown and the apples are tender
• 3. Remove from oven. Cover the apples with halved marshmallows. Brown in slow oven 325. Serve warm.

APPLE PIE

Steps:

• Lightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.) Transfer dough (still on paper) to a baking sheet; cover and refrigerate. Repeat with second disk of dough.
• Preheat oven to 450 degrees with a rack set in lowest position. Remove first circle of dough from refrigerator; wrap around rolling pin (discarding paper), and carefully unroll over a 9-inch pie plate. Gently lift edges and lower dough into the pie plate so it hugs bottom and sides. Avoid stretching the dough, which will make it shrink during baking. Refrigerate.
• Place lemon juice in a large bowl. Peel, core, and cut apples into 1/4-inch-thick slices; halve crosswise, and add to lemon juice (to keep them from turning brown) as you work. Add sugar, flour, cinnamon, and salt; toss to combine.
• Remove dough-lined pie plate from refrigerator. Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter. Lightly brush rim of pie shell with water. Remove remaining circle of dough from refrigerator. Lay over apples; press along moistened rim to seal. Using kitchen shears, trim overhang to 1 inch.
• With floured fingers, fold overhang under itself to form a thick rim; pinch between thumb and forefinger to form a uniform edge around the rim of the pie plate.
• To crimp edges: With thumb and index finger of one hand, gently press dough against knuckle of other hand; continue around pie. (Deep indentations anchor dough on rim and prevent it from sliding down sides of pie plate during baking.)
• With a floured paring knife, cut 5 to 6 slits in top of pie, radiating from center; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.

MARSHMALLOW MERINGUE APPLE PIE

Steps:

• Roll out pie crust and place into pie plate.
• Fold under edge and crimp.
• Drizzle apples with lemon juice.
• Toss with combined sugar, flour, cinnamon and nutmeg.
• Spoon into shell.
• Bake @ 450 degrees for 30-35 minutes or until apples are tender.
• Reduce oven temperature to 350 degrees.
• Meanwhile, 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.

APPLE CRUMBLE PIE

Steps:

• Preheat oven to 375 degrees. Make crumb topping: In a medium bowl, combine 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt. Work with fingers until large clumps form; freeze.
• On a lightly floured piece of wax paper or parchment paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate, gently lowering dough into bottom and sides of pie plate without stretching (you will have a 2-inch overhang all around). Refrigerate.
• Place lemon juice in a large bowl. Peel, core, and slice apples 1/8 inch thick, transferring them to the bowl as you work. Add granulated sugar, raisins, cinnamon, remaining 1/4 cup flour, and remaining 1/2 teaspoon salt; toss to combine. Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.
• Bake 45 minutes, then sprinkle apple filling with crumb topping. Continue to bake until golden and bubbling, 30 to 45 minutes more. Cool at least 6 hours before serving.