Angel Berry Pie

Crust:

3 Egg whites
1 c Sugar
2 ts White vinegar
Filling:
3 Egg yolks; beaten
1/2 c Sifted sugar
1 tb Flour
1 c Milk
1 ts Vanilla
1 pn Salt
Strawberries
1 c Heavy cream; whipped

Beat egg whites until stiff, add sugar gradually, then vinegar. Bake in a greased 9" oven-proof pie dish for 1 1/2 hours at 300 degrees F. on second rack of oven. Cool.

Cook all ingredients except strawberries and heavy cream in top of double boiler, stirring constantly, until thick. Pour custard into meringue crust. Cool. Cover with sliced strawberries. Top with whipped cream. Garnish with whole strawberries.

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