Pineapple Cherry Glory Pie

Shortbread Crust
1 1/2 cups flour
2 tbsp. sugar
3/4 cup butter or hard margarine
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Filling
19 oz. can crushed pineapple (with juice)
2/3 cup sugar
1 tsp. lemon juice
3 tbsp. corn starch
1/3 cup chopped maraschino cherries
3 tbsp. maraschino cherry juice
1 tsp. almond extract
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Meringue
3 large egg whites, room temperature
1/4 tsp. cream of tartar
1/4 cup granulated sugar
1 tsp. vanilla extract
2 tbsp. medium unsweetened coconut

How to make it

Shortbread Crust:
Combine flour and sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs. Press firmly in bottom and up side of 9 " pie plate. Bake in 350 F oven for about 15 minutes until golden. Cool.
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Filling:
Stir first 4 ingredients in small saucepan until cornstarch is dissolved. Heat and stir on medium until boiling and thickened. Remove from heat. Stir in next 3 ingredients. Pour into crust.
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Meringue:
Beat egg whites and cream of tartar until soft peaks form. Add sugar, 1 tbsp. at a time, beating constantly until stiff peaks form and sugar is dissolved. Add vanilla. Stir. Spoon over filling. Spread evenly to edge of pastry. Sprinkle with coconut. Bake in 350 F oven for 10 to 12 minutes until golden. Cool.