FOR 8-INCH PIE:

2 egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
1/4 tsp. vanilla
1/4 c. sugar

FOR 9-INCH PIE:

3 egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
1/4 tsp. vanilla
1/4 c. sugar

Have eggs at room temperature. Beat at medium speed until mixture is frothy. Add sugar, a little at a time. Beat until sugar is dissolved to help prevent beading; continue to beat until stiff.

Place spoonfuls of meringue around edge of pie filling, spreading it so it touches inner edge of crust to seal all around. Then pile rest of meringue in center of pie; spread to meet meringue around edge. Bake at 350 degrees for 12-15 minutes until peaks are golden brown.