The pie filling should also be quite warm when you apply the meringue, which is done by teaspoonfuls. [Maida Heatter] suggests using two spoons, one to pick up the meringue and one to push it off, all around the edge, sealing the meringue to the crust. Then gradually place the meringue over the center. Cool your baked pie in a draft- free spot. Drafts can make meringue fall or weep.

Turn batter into the prepared pan. Bake in the preheated oven for 1 hour and 15 to 20 minutes, or until cake is well risen and golden on top, and a tester inserted in the center comes out clean. Cool the cake in its pan on a wire rack for 20 minutes. Then slide a knife around the sides to loosen it. Tip the cake out of the pan, set it upright on the rack, and cool completely.

Preheat oven to 375 degrees. Grease baking sheets and set aside. Shape dough into 1-inch balls and space 3 inches apart on baking sheets. With a floured fork, flatten cookies crisscross fashion. Bake 10 to 12 minutes, until soft-firm. Transfer at once to wire racks to cool.