CRUST:

2 1/2 - 3 1/2 c. flour
1 1/2 tsp. sugar
2 tsp. salt
1 pkg. yeast
1 c. very hot tap water
2 tbsp. oil

FILLING:

1 can cherry pie filling
1 c. powdered sugar
1 tbsp. lemon juice

TOPPING:

1 c. flour
1/2 c. sugar
1/2 c. brown sugar
1/3 c. butter

In large bowl mix 1 cup flour, salt, sugar and undissolved yeast. Gradually add water and oil to dry ingredients, beat 1 minute at low speed. Turn out onto lightly floured board, knead until smooth and elastic. Let rise in greased bowl until double. Punch dough down and spread on greased cookie sheet (makes 2 small rounds or 1 large rectangle). Bake at 350 degrees until dough is nearly done, add filling and topping and bake for 15 minutes. Drizzle with powdered sugar glaze when cool.