1 (19 ounce) can sliced cherry pie filling
1 (8 ounce) can whole kernel corn
1 cup whole wheat flour
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine
1/2 cup white sugar
1/2 cup milk
1 (10 ounce) package frozen whipped topping, thawed
1/3 cup chopped pecans
Combine cherry pie filling, whole kernel corn, whole wheat flour, sugar, eggs, vanilla extract, salt, baking soda, and salt. Mix thoroughly.
Stir butter or margarine and 1/2 cup sugar in medium bowl. Mix thoroughly. Spread mixture over pie crust.
Pour whipped cream over pecans.
Bake at 350 degrees F (175 degrees C) for 25 minutes, or until pastry is golden brown. Serve warm with whipped cream.