Serve freshly made pie at room temperature, or refrigerate, uncovered.
For neat slices, dip knife into glass of water, letting excess water drip off, before each cut. This prevents the meringue from sticking to knife and tearing it. Be sure to cut completely through the crust.
A hot filling is important. The heat of the filling cooks the bottom of the meringue and prevents it from weeping and creating a slippery layer between filling and topping. Set up your equipment and measure meringue ingredients before you make the filling and work quickly to make meringue before filling cools.
To check if sugar is dissolved, rub a bit of meringue between thumb and forefinger. If sugar is dissolved, it will feel completely smooth. If it feels grainy, continue beating.
What’s a soft peak? To check for soft peaks, stop the mixer and lift the beater. The peaks left in the meringue should curl at the tips. If the peaks stand straight and tall (stiff peaks), the meringue has been overbeaten.
Anchor the meringue. Be sure to attach the meringue to the crust all around the edge of the pie. This prevents the meringue from pulling away from the edge during baking.
Beads may form on meringue when refrigerated; gently touch beads with tip of paper towel to absorb.
Refrigerate any leftover pie promptly.
Pie crust options: Pie can be made with any standard baked 9-inch pie crust or with a Graham cracker crumb crust or gingersnap crumb crust.