- 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
Drain cherries, reserving liquid. Set aside.
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.
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.