Crust
1 1/2 cups flour
1/2 cup cold butter
5 tablespoons confectioners' sugar
Mix together well either in a food processor or by cutting in by hand. Do not get the crust mixture too warm or it will be sticky and hard to handle. Pat into a 13 x 9-inch baking pan. Bake for 15 minutes at 350 degrees F.
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Filling
3 eggs
1 cup granulated sugar
1 cup brown sugar
1 teaspoon baking powder
1/2 cup flour
3 cups pitted sour cherries
If using a food processor, pour eggs, sugar, brown sugar, baking powder and flour into the work bowl and process until well mixed. Add the cherries and chop up by bursts of the on/off switch. Do not 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.
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