Meringue (2nd version)

3 egg whites
5 tablespoons sugar
Beat whites until stiff, add sugar slowly and beat until creamy. Roughly spread over filling and bake 12 minutes in slow oven. Remove pie from oven and place on cake rest to allow air to circulate underneath, which will aid in preventing sogginess. Let pie cool in a warm place out of draft, as near the stove. When cool, store in cold place until serving time, not the refrigerator however, as the crust might absorb moisture