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Categories:Viewed: 19 - Published at: 9 years ago
Ingredients
- 1 (21 ounce) can cherry pie filling
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons confectioners' sugar
- 1/4 teaspoon almond extract
- 1 pastry shells, baked (9-inch)
- 1/4 cup chopped walnuts
Method
- In a small saucepan, heat pie filling on low. Meanwhile, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form.
- Remove pie filling from the heat; stir in extract. Pour into pastry shell. Spread meringue over hot filling, sealing edges to crust. Sprinkle with walnuts.
- Bake at 350°F for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Chill for at least 3 hours before serving. Refrigerate leftovers.
