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Peach Meringue Pie (Roll out half inch wider than)

Roll out half inch wider than the pie plate quarter pound pie paste as per 117. Lightly butter a pie plate, place the paste over, press down with the thumbs all around the edges, neatly trim any superfluous paste around the border, pinch it all around with a pincers and lightly egg the border. Open a pint can peaches, drain well and cut into slices quarter-inch thick; place in a bowl with two tablespoons sugar and one teaspoon vanilla essence, mix well and evenly arrange on the pie plate. Set in the oven to bake twenty minutes. Remove to a table. Beat up in a basin to a stiff froth three egg whites, add two ounces granulated sugar and half teaspoon vanilla essence; gently mix with a skimmer; place the preparation over the peaches, nicely smooth the surface with the blade of a knife; sprinkle a little fine sugar over, reset in the oven for ten minutes, or until a nice golden colour. Remove and serve either hot or cold.