1/2 cup butter
1/4 cup sugar
1 egg yolk
1 1/4 cups flour
1 teaspoon salt


1 can sour cherries
3 tablespoons cornstarch


3/4 cup sugar
2 tablespoons cream
2 eggs, beaten


1. Cream butter, sugar and egg yolk together with a spoon. Add flour and salt
and mix well. Pat into a 9 x 13” pan, working up the sides. 

2. Combine 1 tablespoon sugar and 1 tablespoon flour and sprinkle on crust.

3. Drain the cherries juice into a small saucepan and set aside. 

4. Add the 3 tablespoons of cornstarch to a little water. Add 1/2 cup of sugar to the
cherries juice, and add the cornstarch and water mixture. 

5. Cook the juice over medium heat until thick. Remove from heat and mix the can of cherries in
with the juice. Put the cherries with the thickened juice in crust.

6. Mix all the topping ingredients and pour over cherries. Bake at 350 degrees F
for 20 minutes, then lower oven to 325 degrees F for 30 minutes longer.