2 tbsp. sugar
1 tbsp. cornstarch
1/2 c. cold water
3 egg whites
1/8 tsp. salt
1/2 tsp. vanilla
6 tbsp. sugar

Combine 2 tablespoons sugar and cornstarch in small saucepan. Add cold water. Cook over medium heat, stirring constantly until the mixture is thick and clear. COOL COMPLETELY. Beat egg whites with salt and vanilla until soft mounds form. Gradually add 6 tablespoons sugar, 1 tablespoon at a time, beating well after each addition. Add cornstarch mixture and continue beating until meringue stands in stiff peaks. Heap meringue on to pie filling. Spread over filling, carefully sealing the meringue onto edge of crust. Bake at 350 degrees for 12-15 minutes, until golden brown.