1 1/2 c. fresh blueberries
3 c. corn flakes (about 1 1/2 c. crumbs)
2 tbsp. sugar
4 tbsp. butter
4 egg whites
3/4 c. sugar
1/2 tsp. almond extract
1/4 tsp. salt
1/2 tsp. cream of tartar

1. Rinse blueberries and spread between 2 layers of absorbent towels to dry thoroughly.

2. Crush corn flakes to make 1 1/2 cups of crumbs.

3. Mix crumbs with 2 tablespoons of sugar.

4. Let butter soften to room temperature and mix corn flake crumbs and butter together thoroughly.

5. Use crumb mixture to line a 9 inch pie plate, pressing crumbs with back of spoon to get an even layer on bottom and sides of pie plate. Bake shell at 375 degrees F. for 10 minutes. Let cool.

FILLING:

1. Beat egg whites until stiff. Gradually add sugar in very small amounts, beating continuously after each addition.

2. Add almond extract, salt and cream of tartar, beating until thick and glossy.

3. Carefully fold in dried blueberries, being careful not to break the berries.

4. Pile blueberry meringue into baked crumb crust. With back of wet tablespoon make swirl designs in meringue.

5. Bake at 300 degrees F. for about 15 minutes or just until top browns slightly. Let cool before serving.