2 c. sugar
1 c. water
4 c. fresh cranberries
2 1/2 tbsp. all-purpose flour
Dash salt
3 tbsp. butter
1/2 tsp. almond extract
1 baked 9 inch pie shell
1/4 c. powdered sugar

Combine sugar and water in a saucepan; bring to a boil. Add cranberries; cook about 10 minutes or until skins pop. Beat egg yolks; stir in flour and salt. Gradually stir about 1/4 of the hot cranberry mixture into yolk mixture; add remaining hot mixture, stirring constantly. Cook over low heat, stirring constantly, until mixture thickens.

Remove from heat; stir in butter and extract. Let mixture. Pour into pie shell. Beat egg whites until foamy. Gradually add powdered sugar, beating until stiff peaks form. Spread meringue over pie. Bake at 350 degrees for 25 minutes or until meringue is browned. Cool thoroughly before serving.