Recipe! 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 pre-cook cherry filling or add water if you use fresh cherries.

TIP: Using a cherry pitter is very helpful!



  • 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! 



To view the article in the online 2020 Fall Partners Magazine, click here

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