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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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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