3 egg whites
1 c. sugar
1/2 c. finely crushed saltines (14)
1 tsp. vanilla
3/4 c. chopped walnuts
1 tsp. baking powder

Beat egg whites and vanilla until foamy. Gradually add 1 cup sugar. Beat to stiff peaks; mix together nuts, cracker crumbs and baking powder. Fold into egg whites. Spread in well greased 9 inch pie plate, building up sides. Bake 330 degrees for 40 minutes. Cool. 1/4 c. sugar 1/4 tsp. almond extract 2 tbsp. cornstarch 1 c. whipping cream

Drain cherries, reserve syrup. In saucepan, combine 3/4 cup syrup, the remaining sugar and almond extract. Heat to boiling, add cherries. Cook 5 minutes. Combine cornstarch and remaining cherry syrup. Add to hot mixture in saucepan, cook and stir until thickened. Cool. Whip cream. Line meringue shell with half the whipped cream. Fill with cooled cherry mixture. Top with remaining whipped cream. 6 to 8 servings.