3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 tablespoons sugar
Beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add sugar, beating till stiff and glossy and all sugar is dissolved.
Spread meringue over pie filling sealing meringue to edges of pastry all around. This prevents shrinking.
Bake in moderate oven at 350' 12 to 15 minutes, or till peaks of meringue are golden brown. Enough for a 9in. pie.
Tip: Egg whites will whip fluffier if they are at room temperature.