1 tbsp. cornstarch
2 tbsp. cold water
1/2 c. boiling water
3 egg whites, room temp.
6 tbsp. sugar
1 tsp. vanilla with a pinch of salt

Blend the cornstarch and cold water in a saucepan. Add the boiling water. Cook and stir until clear and thickened. Let stand until completely cool. With electric beater at high speed, beat the egg whites until foaming. Gradually add the sugar. Beat until stiff but not dry. Turn mixture to low. Add salt and vanilla. Gradually beat in the cornstarch mixture. Now turn the mixer to high and beat well. Spread the meringue over cold pie filling. Bake at 350 degrees for about 10 minutes. It cuts without being sticky.