Ingredients
1/2 cups Butter (1 Stick), Softened
2 cups Flour
3/4 cups Sugar
1 can Cherry Pie Filling (1lb. 4oz.)
1/2 cups Coconut Or Toasted Pecans( I Do Half Of Each, Sometimes)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Long twisted spoon for stirring and layering cocktails
Yarai mixing glass — cocktail builds, infusions, fat washes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Long twisted spoon for stirring and layering cocktails
Yarai mixing glass — cocktail builds, infusions, fat washes
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Cut butter into flour and sugar until particles are fine. Set aside 1 cup of the mixture. Press remainder of mixture into bottom of greased 9x13 inch pan. Bake at 375 degrees for 12-15 minutes, or until light golden brown. Spread cherries over crust. Combine coconut or pecans (or both) with reserved flour-sugar mixture. Sprinkle over cherries. Bake for 25-30 minutes more, until golden brown and bubbly. Enjoy!