FOR 8" PIE                              FOR 9" PIE

2 egg whites                           3 egg whites
1/4 tsp cream tartar                   1/4 tsp cream of tartar
1/4 cup sugar                          6 tbsp sugar
1/4 tsp flavoring                      1/2 tsp flavoring

Heat oven to 400 degrees. 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 onto edge of crust to prevent shrinking or weeping, or until delicately browned. Cool away from drafts.