1 1/4 c. sifted all purpose flour
1/2 tsp. double acting baking powder
1/4 tsp. salt
1/3 c. shortening
1/3 c. sugar
2 unbeaten egg yolks
1 Tbsp. milk
1/2 c. pecans, chopped

Sift together the flour, baking powder and salt. Blend shortening with sugar, creaming well. Blend in egg yolks and milk; beat well. Add the dry ingredients all at once; stir until mixture forms a dough. Press into bottom of well-greased 9-inch round layer pan. Chop pecans; reserve 2 Tbsp. for Meringue. Sprinkle remainder over dough. Bake at 375° for 12 to 15 minutes. Cool. Heat pie filling and add almond extract. Cool. Transfer the cookie circle to baking sheet. Beat egg whites until soft mounds form. Add 1/4 c. sugar gradually, beating well after each addition. Beat until meringue stands in stiff straight peaks. Drop meringue by tablespoonfuls around edge on top of circle. Sprinkle with reserved pecans. Bake at 350° for 12 to 15 minutes. Fill center with cherry filling.

1 can sour pie cherries
2 Tbsp. cornstarch
1/2 c. sugar
1/4 tsp. almond extract

Drain cherries, reserving 3/4 c. juice. Blend cornstarch with sugar in saucepan. Blend in the reserved cherry juice, stir until sugar dissolves. Cook, stirring constantly, until thick and clear. Add almond extract and the cherries.