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Royal Anne Cherry Pie

Yield one 9- inch pie


  • 1 (16-ounce) can Royal Anne cherries, undrained
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 tablespoons butter or margarine
  • 2 tablespoons lemon juice
  • 1/2 cup chopped walnuts
  • 1 baked (9-inch) pastry shell
  • 3 egg whites
  • 1/4 cup plus 2 tablespoons sugar
  • 1/2 teaspoon almond extract

How to Make It

  1. Drain cherries, reserving liquid. Set aside.

  2. Combine 1/2 cup sugar, cornstarch, and salt in a heavy saucepan. Gradually stir in the reserved liquid. Cook over medium heat 10 minutes or until thickened and bubbly, stirring constantly. Remove from heat. Add butter; stir until butter melts. Stir in cherries, lemon juice, and walnuts. Pour filling into pastry shell.

  3. Beat egg whites (at room temperature) until foamy. Gradually add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in almond extract. Spread meringue over filling, sealing to edge of pastry. Bake at 350° for 10 minutes or until meringue is lightly browned. Cool to room temperature. Chill.

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