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1
Heat oven to 425F.
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2
Combine flour and 1/8 teaspoon salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
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3
Stir in enough water with fork just until flour is moistened.
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4
Shape dough into ball; flatten slightly.
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5
Roll out dough on lightly floured surface into 12-inch circle; fold into quarters.
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6
Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides.
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7
Trim crust to 1/2 inch from edge of pan.
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8
Crimp or flute edge; set aside.
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9
Beat eggs at medium speed in bowl until thick and lemon-colored.
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10
Add all remaining filling ingredients; beat until well mixed.
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11
Pour filling into prepared crust.
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12
Bake 10 minutes.
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13
Reduce oven to 350F.
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14
Continue baking 40-50 minutes or until knife inserted in center comes out clean.
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15
Cool completely.
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16
Increase oven to 425F.
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17
Combine egg whites, sugar, water and cream of tartar in heavy 2-quart saucepan.
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18
Cook over low heat, beating with whisk, 5-6 minutes or until mixture reaches 160F.
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19
Pour mixture into bowl; beat at high speed 6-7 minutes or until stiff peaks form.
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20
Spoon meringue over pie, sealing meringue to crust.
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21
Bake 3-6 minutes or until meringue is lightly browned.
