2 bags unsweetened cherries, pitted

DOUGH:

3 c. flour
2 - 3 c. milk, scald and cool
1 1/2 pkg. yeast, in the milk
2 eggs
1 tsp. salt
1/2 cube butter
1 tbsp. Crisco
2 1/2 c. flour

Mix 3 cups flour, milk, yeast, eggs and salt. Melt butter with Crisco and add to mixture. Then add 2 1/2 cups flour to stiffen. Let rise and punch down. Let rise again. Roll out two 9 x 13 inch sized and put into 9 x 13 inch greased pans. Let rise awhile before putting cherries on. Pour on unsweetened cherries.

MIX SEPARATELY:

4 eggs
1/2 cube butter
1 3/4 c. flour
1 c. half and half

Mix with mixer until smooth and thick but still "syrupy". Pour over cherries on dough.

COMBINE:

1/2 c. flour
1/2 c. sugar
1 cube butter
2 tbsp. Crisco

Work until little balls form and crumbly. Sprinkle on top of mixture and bake 1 hour at 375 degrees. Let cool.