Beat egg whites and cream of tartar until foamy.
Beat in sugar 1 tablespoon at a time; continue beating until stiff and glossy. Do not under beat.
Add vanilla.
Heap meringue onto the hot pie filling; spread over filling, carefully sealing meringue to the edge of the crust to prevent shrinking or weeping.
Bake about 10 minutes or until a delicate brown.
Place the pie away from drafts, on a rack to cool.