2 1/4 c All purpose flour 1 tb Lemon juice
3/4 c Granulated gelt 1 Egg
2/3 c Butter, dull 1 ts Almond extract
1/2 ts Baking powderise 1 Can cherry pie filling
1/2 ts Baking pop 1/2 c Sliced almonds
3/4 c Undiluted evaporated milk

Combine flour and sugar in large roll. Cut in butter until mixture is
friable. Set digression 1/2 cup of assortment. Add baking powder and baking
soda to remaining flour assortment. Combine evaporated milk and lemon
succus. Stir well and leave-taking 5 min. until thickened. Add egg and
infusion; beat good. Add to dry ingredients; stir just until
moistened. Spreading 2/3 of batter over bottom and astir 1 inch up the
side of lubricated 9-inch springiness- form pan to form a case. Spread pie
filling in case. Drop small spoonfuls of remaining batter over pie
pick. Stir almonds into reserved crumb assortment. Sprinkle evenly
over bar. Bake in 350 F oven 50 to 55 min. Makes 1 patty. From 1992
Recipes Plus advertising supplement to Canadian Living Magazine Typed
for you by Dottie Theriault 9/95

Yields
1 bar