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.
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