Pie Toppings
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MERINGUE TOPPING

Meringue toppings for pies often "weep,", shrink, or turn rubbery. Follow this somewhat unconventional method and yours will hold up well and stay light for several days. Be sure to refrigerate a meringue pie if it isn't served within a few hours of making it.

INGREDIENTS (FOR 8-INCH PIE)

4 egg whites, at room temperature
6 tablespoons sugar
1/8 teaspoon salt


INGREDIENTS (FOR 9-INCH PIE)

5 egg whites, at room temperature
1/2 cup sugar
1/4 teaspoon salt

Put the egg whites and sugar in a mixing bowl and place the bowl in a pan of hot water. Stir constantly until the whites feel warm, then add the salt. Remove the bowl from the hot water and beat with an electric beater until the meringue is stiff and shiny.

Spread the meringue over a filled and baked pie shell. Be sure that the meringue touches the inner edges of the crust; this will keep it from shrinking. Put the pile under the broiler and let the meringue peaks brown a little. Watch carefully, as this will only take a minute or so.

JACOBSON'S MERINGUE

Several generations of New Englanders swear by this. It produces great volume and stability. Use it on any pie calling for a meringue topping.

INGREDIENTS

3 tablespoons ice water
3 egg whites, at room temperature
1/2 cup sugar
3/4 teaspoon baking powder

Add the ice water to the egg whites; whip to froth. Mix the sugar with the baking powder and add very gradually to the egg whites, whipping until glossy and stiff.

Spread the meringue over a filled and baked pie shell. Be sure that the meringue touches the inner edges of the crust; this will keep it from shrinking. Bake about 20 minutes at 325 degrees.

CRUMB OR STREUSEL TOPPING (ABOUT 2 CUPS)

Make lots of this and store in the freezer. Then use what you need. It is wonderful to have on hand. Use as a topping on fruit pies instead of a top crust or on a Crisp or Brown Betty or on muffins to give them a crunchy finish.

INGREDIENTS

1/2 cup light or dark brown sugar
1 cup flour
1/4 pound butter, chilled

In a bowl, mix the sugar and flour until blended. Rub the butter into the flour mixture with your fingers, or cut in with a pastry blender until the mixture resembles coarse bread crumbs. Use 1 recipe or about 2 cups of the topping for an 8-inch square baking dish or an 8-inch pie. Spread the crumbs evenly over the prepared fruit in the pan. (Sweeten the fruit lightly if it is tart.) This topping should be baked in a moderate oven (350 to 375 degrees). Too hot an oven will burn the crumbs.