Royal Anne Cherry 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

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 350u0b0 for 10 minutes or until meringue is lightly browned. Cool to room temperature. Chill.

cherries, sugar, cornstarch, salt, butter, lemon juice, walnuts, pastry shell, egg whites, sugar, almond

Taken from www.myrecipes.com/recipe/royal-anne-cherry-pie (may not work)