Cherry Meringue Pie

• 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

1. 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.
2. 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.
3. Bake at 350u0b0F 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.

cherry pie filling, egg whites, cream of tartar, sugar, almond, pastry shells, walnuts

Taken from www.food.com/recipe/cherry-meringue-pie-408747 (may not work)