1/2 lb. butter
2 c. white sugar
4 eggs
1 tsp. vanilla extract
1 tsp. almond extract
3 c. all-purpose flour (do NOT sift)
1 1/2 cans (21 oz. or 16.5 oz.) Comstock or Wilderness fruit pie filling
1/8 c. water

NOTE: If batter is hard, add a little water. Batter should be smooth to spread.

Preheat oven to 350 degrees. Cream butter and sugar in large bowl. Add 1 egg at a time, mixing in between. Add vanilla and almond extracts. Add flour, 1/2 cup at a time, mixing in between. Dip your cup for flour, level off the top, do NOT sift.

Pour 3/4 batter up the sides of cookie sheet pan with sides greased of Crisco.

Spread fruit pie filling over batter. Keep fruit 1/2 inch from sides so it will not spill out of pan. Spoon on rest of dough on top of fruit. Do NOT try to cover all of the fruit.

Bake at 350 degrees for 30-45 minutes or until golden brown. Cool and cut into squares. Top with Cool Whip or ice cream. Use cherry, apple, blueberry, peach pie filling.