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In a saucepan dissolve cornstarch in cold water. Add boiling water. Cook, stirring until completely clear and thickened. Le cool. Meanwhile, with electric mixer, beat egg whites until foamy, add sugar, beat until stiff but not dry. Beat slowly, add salt and vanilla. Add cool cornstarch mixture, blend, turn mixer to high and beat well until it peaks. Spread over cooled pie to edges. Bake at 350 for 10 minutes or until lightly brown. Can be used over any filling.
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