Page 156 - United States of Pie

the pie cool to room temperature, and then refrigerate it. The pie will
keep for a day up to this point.
Make the meringue: Preheat the oven to 350°F.

Using an electric mixer on high speed, beat the egg whites with
the cream of tartar until frothy. Add the salt and continue beating. As
the egg whites turn glossy, slowly add the sugar, 1 tablespoon at a
time, incorporating each spoonful before adding the next. Continue
to beat until the egg whites reach stiff peaks but are not absolutely
dry, about 4 minutes. Fold in the vanilla.
Spoon some of the meringue around the perimeter of the pie.
Spread it until it touches the inner edge of the crust. (It is important

to create a seal between the meringue and the crust, to protect
against shrinkage.) Mound the rest of the meringue in the center,
and then spread it out to meet the meringue along the perimeter. The
meringue should cover the entire top of the pie.

Bake the pie for 10 to 15 minutes, until the meringue is golden

brown. Remove it from the oven and let it cool to room temperature
before enjoying.