| 1 | Let egg whites stand until warmed to room temp; beat until frothy. |
| 2 | Add salt, cream of tartar and vanilla. |
| 3 | Beat until whites begin to hold their shape. |
| 4 | Very gradually beat in 1 ?c sugar and continue to beat until stiff but not dry. |
| 5 | On 12 inch heatproof flat plate spread about 1/3 of meringue to within 1 inch of edge. |
| 6 | Pile remaining meringue around edge to height of about 2 ?inches. |
| 7 | Leaving centre unfilled. |
| 8 | Bake in preheated very slow oven for 15 minutes. |
| 9 | Cool. |
| 10 | Pour almond cream filling carefully into centre. |
| 11 | Chill for several hours. |
| 12 | Just before serving, prepare peaches, sprinkle with lemon juice, and sweeten. |
| 13 | Arrange peaches and berries on pie. |
| 14 | Almond cream filling in top part of small double boiler, mix 2 t flour, 1/3 c. sugar and a dash of salt. |
| 15 | Gradually stir mixture into 6 beaten egg yolks until mixture coats a metal spoon. |
| 16 | Remove from heat and add ?t each of vanilla and almond extracts. |
| 17 | Chill; fold in ?c heavy cream, whipped. |
