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Cranberry Fluff Pie

1/2 cup sugar
2 stiffly beaten egg whites
1 envelope unflavored gelatin
1 pint heavy cream whipped
1 pound can whole cranberry sauce
1 tablespoon cornstarch 1/4 cup water
1/8 teaspoon salt
1 tablespoon lemon juice
1 teaspoon almond extract

Boil sugar and water to soft boil stage (235 degrees F.). Pour syrup in a fine stream over stiffly beaten egg whites beating continuously. Soften gelatin in cold water. Dissolve over hot water. Combine with egg white mixture. Beat 1 minute. Add salt, lemon juice and almond. Cool, while beating whipping cream. Fold both together. Pour into cooled pie shell; chill until set. Combine cranberry sauce and cornstarch. Heat until clear and thickened. Cool. Spread cooled cranberry topping on top of pie. Chill thoroughly before serving.

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