Commodity Cuisine... Bernadine’s Fresh Cherry Pie

Commodity Cuisine...

Bernadine’s Fresh Cherry Pie

What could be better than a fresh cherry pie, with fruit harvested from a local Michigan or Wisconsin orchard? Bernadine Gallagher, matriarch of Gallagher Farms in Leelanau County, shares her family favorite – a tart cherry pie that is both quick and easy, and a huge hit at holiday dinners.

Pie Crust

Makes two 10-inch pie crusts: 2 2/3 cups All-Purpose flour 1 1/2 teaspoon salt 1/4 cup oil 4-5 tablespoons cold water TIP: Refrigerating the balls of dough before rolling them out makes the dough much easier to flatten.

Pie Filling

Mix the following: • 1 cup sugar • 2 tablespoons cornstarch • 1 teaspoon vanilla • Add 4 cups pitted fresh (not canned) tart cherries* *You can use a variety of sweet and tart cherries. If you use all sweet cherries, decrease sugar by 1/3. You do not need to precook cherry filling or add water if you use fresh cherries. TIP: Using a cherry pitter is very helpful!

Directions:

• Measure flour and salt; add oil and mix until particles are size of peas. • Sprinkle with water. • Mix until flour is moistened and dough clears side of bowl. • Press flour into two balls, cover with cling wrap and roll out flat.

• Place one crust in 9-inch pie dish, add pie filling and cover with second crust.

• Pinch the edges to join crusts and add a slit in the cover crust to vent.

• Bake at 400 degrees on a cookie sheet or tinfoil until brown (about 45-50 minutes). Cover the top of the pie with tinfoil after 20 minutes to prevent over-browning. • Enjoy! ■