Drain syrup from fruit cocktail into a saucepan. Add egg yolks, pineapple, water, and lemon juice. Combine ⅓ cup sugar, cornstarch, and salt. Mix dry ingredients into syrup mixture. Cook and stir until thickened. Stir in butter and fruit cocktail. Pour into baked pastry shell and cool.
Beat egg whites until foamy; gradually add remaining sugar and almond flavoring and continue beating until soft peaks form. Dollop onto the pie. Bake in 350-degree (moderate) oven 5 to 7 minutes until meringue is nicely browned.