2 cups all purpose flour
3/4 cup sugar
1/2 tsp. salt
3/4 tsp. baking soda
1/2 cup butter
1 tbsp. lemon juice
1/2 tsp. grated lemon rind
1 cup sour cream
1 can cherry pie filling

Preheat oven to 350°F.

In a large bowl, sift together flour, sugar, salt and baking soda. Using two knives or a pastry cutter, cut in the butter.

Mix the lemon juice, rind, and sour cream. Stir into the flour mixture and mix lightly to make a soft dough.

Remove 1/3 of the batter/dough and save for the top. Spoon or roll the remaining batter into a 9x14-inch cake pan and pat the dough up the sides.

Fill the bottom with cherry filling. Criss-cross the top with the saved dough and bake until lightly golden (35-45 minutes).

This recipe may be used with other fruits, too, such as apple, blueberries, etc.

Fresh fruit may be substituted for the canned fruit by adding a syrup made from 1/2 cup sugar boiled with 1/2 cup water and 1 tablespoon of cornstarch.

Submitted by: CM