Beat egg whites with salt until frothy; gradually add sugar, beating constantly until stiff peaks are formed.
Pile meringue lightly over pie filling.
Swirl with back of spoon; seal meringue to edge of crust.
Bake at 350Â°F about 15 minutes, or until meringue is delicately browned.
Or, if serving pie soon after baking, bake at 450Â°F about 5 minutes.