Never Fail Meringue

Directions

1. 1
   Be sure egg whites are room temperature.
2. 2
   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.
3. 3
   Continue beating until very smooth and glossy.
4. 4
   Pile lightly on top of the pie filling which has been thoroughly cooled.
5. 5
   Seal the edge of the meringue over the pastry to prevent it from shrinking and leaving the edge as it browns.
6. 6
   Bake at 325° for 15 minutes.
7. 7
   Baking slowly allows each cell of the meringue to become firm and retain its height on the pie.
8. 8
   Makes enough for one 9-inch pie.