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Beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add sugar, beating till stiff and glossy peaks form and all sugar is dissolved. Spread meringue over hot filling, sealing to edge of pastry. Bake at 350 degrees for 12 to 15 minutes, or till meringue is golden. Cool. Before cutting a meringue-topped pie, dip knife in water--no need to dry.
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