Pie Meringue

Meringues decorate more one-crust pies than all other toppings put together. You can even tint meringue with 2-3 drops of food coloring before spreading it on the pie if you want a special color. Meringues are easy to make and they glamorize pies that are lighter endings for hearty meals than two-crust specials. To be successful with the following recipes, pay special attention to dissolving the sugar in the egg whites and to spreading the meringue over the top of the filling so that it touches the edge of the crust around the pie. This prevents shrinkage. To keep the topping high and handsome, the way it comes from the oven, protect it from drafts. Let pie cool on rack at least 1 hour.

For 8" Pie:

2 egg whites

1/4 teaspoon cream of tartar

1/8 teaspoon salt

1/4 teaspoon vanilla extract

1/4 cup granulated sugar

For 9" Pie:

3 egg whites

1/4 teaspoon cream of tartar

1/4 teaspoon salt

1/2 teaspoon vanilla extract

6 tablespoons granulated sugar

For 10" Pie:

4 egg whites

1/4 teaspoon cream of tartar

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1/2 cup granulated sugar

Directions:

Have egg whites at room temperature to obtain greatest volume. Place them in a medium bowl with cream of tartar, salt and vanilla. Beat with electric beater, at medium speed, until entire mixture is frothy. Do not over beat; do not beat until the eggs stiffen. You will do that later.

Increase the mixer speed to high. Add sugar, a little at a time, beating well after each addition. Do not under beat. Beat until sugar dissolves to help prevent beading (those brown syrup drops on top). To test, rub some of the meringue between your fingers to see if it's still grainy. (The grains are undisolved sugar). Continue to beat on high until stiff, pointed peaks form when you lift beater slowly out of the bowl.

Place spoonfuls of meringue around the edge of pie filling, spreading it so it touches the inner edge of the crust to seal all around. This prevents shrinkage. Pile the remainder of the meringue in center of pie and spread it to meet the meringue around the edge. If the filling is not covered completely, the oven heat may cause it to weep. Lift up the meringue over the pie in points with the back of teaspoon.

Bake at 350 degrees for 12-15 minutes, or until meringue peaks are golden brown. Baking for too long may cause weeping, also. Cool gradually on a rack, away from drafts.