1 baked 8-inch or 9-inch pie shell
1 1/2 cups sugar
3 tablespoons cornstarch (or 1/3 cup flour)
1 1/2 cups hot water
2 to 4 tablespoons Heinz Apple Cider Vinegar
1 tablespoon butter or margarine
2 eggs, separated
1/4 teaspoon cream of tartar
1/4 cup sugar
Prepare and bake pie shell. Mix sugar with cornstarch in saucepan. Stir in water and next two ingredients. Cook over medium heat, stirring constantly until mixture is very thick. Remove from heat. Beat egg yolks until thick, stir a small amount of hot mixture into yolks; return to saucepan. Stirring constantly, simmer 3 minutes. Pour into pie shell. Cool. Heat over to 350-degrees (moderate). Beat egg whites with cream of tartar until frothy. Gradually beat in sugar. Continue beating until stiff and glossy. Spread meringue over cooled filling, sealing it to the edge of crust. Bake 10-12 minutes.
Makes 1 8-inch or 9-inch pie.