1 c. sugar
1 c. Crisco shortening
3 eggs (2 yolks and 1 whole)
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
8 oz. sour cream
4 c. flour
3 sm. cans cherry pie filling

Cream sugar and Crisco, add eggs and vanilla; beat until creamy. Add soda, baking powder, salt, and sour cream. Beat to mix, then slowly add flour. Press batter into a greased tart pan. Save a handful of dough, add approximate 1/2 cup flour to this dough until of rolling consistency. Spread cherries over batter in pan. Roll out leftover dough, cut into 1/4 inch wide strips, arrange over cherries in criss-cross fashion. Trim edges. Lightly brush top of dough strips with egg whites. Bake at 365 degrees for 45 minutes to 1 hour. When cool, sprinkle with powdered sugar.