Todd and Sheri Hall from Duerden’s love to celebrate President’s Day because it’s their biggest sale of the year.
They’re having amazing deals on appliances and mattresses throughout the store, like:
- Up to $750 in rebates on Wolf cooking
- Up to $1500 in GE appliance package rebates
- 50% off Serta Perfect Sleeper mattresses
- and so much more!
To celebrate President’s Day, they joined Midday with a recipe for Cherry Pastry Pies. Cherry pie is a traditional President’s Day dessert and it goes back to the story of George Washington killing his mom’s cherry tree and famously saying, “I cannot tell a lie, I chopped it with my hatchet”.
CHERRY PASTRY PIES
1 box (2 sheets) frozen puff pastry, thawed in the refrigerator
egg wash: 1 large egg beaten with 2 tsp. milk
1/4 cup coarse sugar for garnish
1 1/2 TBS corn starch
1 1/2 TBS room temperature water
12 oz. bag frozen cherries OR 2 1/4 cups fresh cherries, pitted and stemmed
1/2 cup granulated sugar
1 tsp. fresh lemon juice
1/8 tsp. salt
1 tsp. vanilla
1. Make the filling: Mix the cornstarch and water together in a small bowl until combined and milky. Set aside. In a medium saucepan, combine the cherries, sugar, lemon juice, and salt. Stirring occasionally with a rubber spatula or wooden spoon, cook over medium heat until the cherries begin to release their juices– about 4-6 minutes. Stir in the cornstarch mixture, then bring to a boil while stirring often. Once boiling, remove from heat then stir in the vanilla. Allow to cool completely at room temperature.
2. Line a large baking sheet with parchment paper or a silicone baking mat. On a lightly floured surface, lay out one pastry sheet. Using a pizza cutter or sharp knife, cut sheet into 6 rectangles. 3 of these rectangles will be the bottom pastry pie crust, 3 will be the top. Transfer the 3 bottom rectangles to the prepared baking sheet. Using a pastry brush, brush the edges of the bottom rectangles with the egg wash. Spoon 2-3 Tablespoons of cooled cherry mixture onto each of the 3 bottom rectangles. Place the top rectangles over the cherry filling, lining up the edges as best you can. Crimp the edges with a fork to seal shut. Repeat this entire step with 2nd pastry sheet so you have a total of 6 pastry pies. Slice 2-3 slits in the tops for air vents
3. Brush the tops of the pastry pies with egg wash, then sprinkle with coarse sugar. Chill the pies in the refrigerator for at least 25 minutes or up to 1 day.
4. Preheat oven to 375.
5. Bake the pastry pies for 30-35 minutes, or until the tops are golden brown. Remove pies from the oven and allow to cool on the pan until ready to handle and serve.
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