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In a small saucepan, begin cooking the sugar and cider on medium high. Clip a candy thermometer to the pot.
Meanwhile, begin whipping the egg whites in a stand mixer with a whisk attachment.
When the sugar reaches 250, remove it from heat and pour into heatproof container (like a mason jar).
When egg whites are starting to form soft peaks, pour in the sugar mixture while the mixer whips.
Add cinnamon, salt, and vanilla.
Continue whipping until you have stiff peaks, ie. when you lift the whisk, the meringue should hold its shape.
Immediately spread (or pile!) onto pie. Place in the fridge to just set. Toast with a kitchen torch before serving.