Cherry Nut Crunch

Sift together:

• 2 c. flour
• 1/2 tsp. soda
• 1/2 tsp. cream of tartar
• 1/2 tsp. salt

Cream:

• 1/2 c. butter
• add 1/2 c. sugar

Add:

• 1 unbeaten egg
• 1 tsp. vanilla
• 1 Tbsp. grated lemon rind

Mix thoroughly. Blend in dry ingredients. Press into greased 10 inch pie pan. Flute edges.

Cherry Filling:

• 1 can (1 lb. 6 oz.) ready to cook cherry

Pour in pie pan.
Cut 3 Tbsp. butter into mixture of:

• 1/2 c. flour
• 1/4 c. sugar
• 1/4 c. chopped nuts

Sprinkle over filling.
Bake at 325 for 35 – 40 minutes.