Meringue for Deep Dish Pie

By catgirl

Ingredients

• 6 eggs
• Pinch of salt
• 1/2 cup sugar

Preparation

Step 1

Beat 6 egg whites until frothy, add a pinch of salt, 1/2 cup sugar a little at a time. Then beat until stiff and glossy and it makes stand-up peaks. Cover the pie with meringue. SEAL THE EDGES. Pile the meringue in the center and work with a flat bowl scraper to the edges of the pie. Cover the pie so there is no separation between the filling and the meringue. Bake pie in a hot oven at 425 degrees for 4 to 5 minutes or until browned. The tip of the peaks will be darker brown. Watch it carefully so it doesn't burn. Cool on a rack in a draft-free place until totally cool; then refrigerate. (If you put a warm pie in the refrigerator, you will have some moisture droplets on your meringue.)

Tips:

•Since humidity is the most critical factor in making a successful meringue, choose a dry day. Meringues can absorb moisture on a humid day and become limp or sticky.

•Separate the eggs while they are still cold from the refrigerator, then allow the egg whites to stand at room temperature for 30 minutes before beating.

•For the greatest volume, place whites in a small clean metal or glass mixing bowl. Even a drop of fat from the egg yolk or a film sometimes found on plastic bowls will prevent egg whites from foaming. For this reason, be sure to use clean beaters.

•After stiff peaks form, check that the sugar is dissolved. It should feel silky smooth when rubbed between your thumb and index.

•Spread meringue over hot filling to minimize "weeping" (the watery layer between the meringue and filling) and seal to the edges of pastry.

•Cool the pie away from drafts on a wire rack at room temperature for 1 hour. Refrigerate for at least 3 hours before cutting and serving. Store leftovers in the refrigerator