Never Fail Meringue

Be sure egg whites are room temperature.

Beat the whites of 3 eggs with a dash of cream of tartar until stiff, but not dry. Gradually beat in 6 tablespoons of sugar, sprinkling a little at a time over the surface of egg whites.

Continue beating until very smooth and glossy.

Pile lightly on top of the pie filling which has been thoroughly cooled.

Seal the edge of the meringue over the pastry to prevent it from shrinking and leaving the edge as it browns.

Bake at 325° for 15 minutes.

Baking slowly allows each cell of the meringue to become firm and retain its height on the pie.

Makes enough for one 9-inch pie.