Cherry contest winner - East Valley Tribune: Food

Cherry contest winner

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Posted: Wednesday, March 1, 2006 10:24 am | Updated: 2:11 pm, Fri Oct 7, 2011.

“Cherries are my favorite fruit,” says Elida VanSlyke, who submitted five recipes to the Tribune’s cherry recipe contest, including the winner, Macaroon Cherry Pie. VanSlyke won a gift basket courtesy of AJ’s Fine Foods.

MACAROON CHERRY PIE

Yield: 8 servings

Pie

Pastry for a single-crust pie

3 cans pitted tart cherries

1 cup sugar

1/3 cup corn starch

1/2 teaspoon ground cinnamon

1/4 teaspoon red food coloring

Macaroon Topping

1 egg, lightly beaten

2 tablespoons milk

1 tablespoon melted margarine

1/4 teaspoon almond extract

1/8 teaspoon salt

1/2 cup sugar

1 cup flaked coconut

1/2 cup sliced almonds

Procedure:

1. Place pie crust in a 9-inch deep-dish pie pan. Bake at 400 degrees for six minutes.

2. Drain cherries, reserving 1 cup juice. In a saucepan, combine sugar and cornstarch. Gradually stir in cherry juice until blended. Bring to a boil over medium heat. Cook and stir until thickened. Remove from heat. Stir in cinnamon and food coloring. Fold in cherries. Pour into crust and bake at 400 degrees for 20 minutes.

3. Make topping: combine the egg, milk, melted margarine, almond extract, sugar and salt in a bowl. Stir in flaked coconut and sliced almonds. Spoon topping over pie. Bake at 350 degrees for 20 minutes.

4. Allow pie to cool and refrigerate for at least four hours or overnight before cutting.

Source: Elida VanSlyke of Mesa

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