In May 1976, the first world's largest cherry pie in the U.S.A. was made in Charlevoix. The pie crust measured 14 feet, 4 inches in diameter, was 2 feet deep, and the pie weighed a total of 7 tons. The crust used a total of 1,730 lbs. including 850 lbs. of flour, 325 lbs. of water, 15 lbs. of salt, 110 lbs. of milk, 375 lbs. of shortening, and 55 lbs. of baking powder. The filling used a total of 12,750 lbs. including 4,950 lbs. of Michigan cherries, 2,850 lbs. of water, 260 lbs. of butter, 90 lbs. of tapioca, 3,850 lbs. of cherry juice, 540 lbs. of sugar, 120 lbs. of lemon juice, and 90 lbs. of salt. Egg wash and sugar were distributed on top of the pie crust using a helicopter. The pie was baked intact in a specially constructed 14 foot pie tin and 18 foot oven on the grounds of Medusa Cement Corporation. Will-Flow made the pie tin, Medusa made the oven, and it took five hours to cook the pie. The project originated with Dave Phillips.