Pie Meringue

for 8" Pie

2 egg whites
1/4 tsp cream of tartar
1/4 cup sugar
1/4 tsp flavoring
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for 9" Pie

3 egg whites
1/4 tsp cream of tartar
6 TBSP sugar
1/2 tsp flavoring
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Heat oven to 400*F Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. DO NOT UNDERBEAT. BEAT UNTIL SUGAR IS DISSOLVED. Beat in flavoring. Pile meringue onto hot pie filling, being careful to seal the meringue nto the edge of crust to prevent shrinking or weeping. Swirl or pull up points for decorative top. Bake 8 to 10 minutes or until delicately browned. Cool away from drafts.

* 1 tsp lemon juice may be substitued for cream of tartar in meringue for lemon, lime or orange meringue pies.