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From: Kathleen Williams

Date: Tue, 13 Jul 93 09:51:50 PDT

[This recipe comes from a local caterer in the Wenatchee area.]


CRUST:  1 1/2 c. flour
        1/2 c. cold butter
        5 Tb. powdered sugar

Mix together well, either in a food processor or by cutting
in by hand.  Don't get the crust mixture too warm or it will
be sticky and hard to handle.  Pat into a 9 x 13-inch pan.
Bake for 15 minutes at 350 F.


FILLING:    3 eggs
            1 c. sugar
            1 c. brown sugar
            1 t. baking powder
            1/2 c. flour

If using a food processor pour into work bowl and process
until well mixed.  Then add 3 cups pitted sour cherries and
chop up by bursts of the on/off switch.  Don't chop too
finely or the fruit will lose its identity.  If using a mixer
or by hand, mix the ingredients except fruit.  Chop the fruit
and add to mixture.

Pour over the partially baked crust and bake for another 45
minutes.


Variations:  Rhubarb, apricots, peaches, plums, etc. are all
equally delightful.  If using berries, be careful to leave
fruit intact.