CRUST:

3 c. flour
1 tsp. baking powder
1 c. plus 2 tbsp. shortening
1 tsp. lemon juice
1 egg plus 1 egg yolk
1/3 c. cold water

CHERRY FILLING:

1 can cherry pie filling
2 cans sour cherries, drained
1 c. sugar
2 tbsp. flour

FROSTING:

2 c. powdered sugar
4 tbsp. warm milk

Blend flour, baking powder and shortening. Mix lemon juice, eggs and water and add to flour mixture. Mix by hand until dough forms a ball. Roll out half of dough and line 11x15 inch cookie sheet. Pour in cherry filling. Roll out remaining dough for top crust; make several slits in top crust to allow steam to escape. Bake at 450 degrees until browned. Frost while still warm.