Servings: 2-1/2 Gallons (2-1/2 cups per Pie)
Temperature: 350 degrees F. Oven
1-1/2 quart (48 egg whites) egg, whites, room temperature2 quart (3 lb 8 oz) sugar,
granulated2 teaspoon salt1 tablespoon vanilla
Using whip, beat egg whites at high speed in mixer bowl until foamy, about 3 minutes.
Add sugar a little at a time; beat well at medium speed after each addition. Beat at
high speed until stiff peaks are formed, about 6 minutes. Add salt and vanilla; blend.
Spread about 2-1/2 cups meringue over warm pie filling (122 degrees F.) in each pan.
Meringue should touch inner edge of crust all around and completely cover top of pie.
Leave meringue somewhat rough on top. Bake 16 to 20 minutes or until lightly browned.
NOTE:
Topping for 17 pies.
For 13 pies, use 3/4 of recipe.