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.