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