Raspberry Cream Angel Pie

Combine egg whites, vinegar, and 1/8 teaspoon salt in a bowl; beat until foamy. Add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. (Do not underbeat.)

Spoon egg white mixture into a 9-inch pie plate. Using the back of a spoon, spread and shape mixture against sides and bottom of pie plate.

Bake at 275 degrees F for 1 hour. Turn oven off and let meringue cool 2 hours before opening oven door. Let cool completely.

Place 1 cup raspberries in a small bowl; crush with the back of a spoon. Set aside.

Combine remaining 1/8 teaspoon salt, 1/3 cup sugar, cornstarch, and gelatin in a medium saucepan; stir in milk and water. Let stand 1 minute. Cook over medium heat, stirring frequently with a wire whisk, 8 minutes or until mixture comes to a boil and thickens.

Gradually stir one-fourth of hot mixture into yolk in a small bowl; add yolk mixture to remaining hot mixture, stirring constantly. Cook over medium heat 1 minute.

Remove from heat and pour into a medium bowl; stir in almond extract and crushed raspberries. Cover and chill 1 hour or until almost set.

Fold in remaining 1 cup raspberries; spoon into cooled meringue shell. Chill until set.