Ingredients

• 2  cups all-purpose flour
• 1/3  cup sugar
• 2  teaspoons baking powder
• 1-1/2  teaspoons pumpkin pie spice
• 1/4  teaspoon salt
• 1/2  cup butter
• 1  beaten egg
• 2/3  cup milk
• 1  recipe Apple-Cherry Filling (see recipe below)
• 3/4  to 1 cup whipping cream, whipped

Directions

1. For the shortcake, in a bowl, combine flour, sugar, baking powder, pumpkin pie spice, and salt. Cut in butter to resemble coarse crumbs. Mix egg and milk; add to flour mixture and stir to just moisten.

2. Spread batter into a greased 8x1-1/2-inch round baking pan. Bake in a 450 degree F oven for 18 to 20 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Split into 2 layers.

3. Prepare Apple-Cherry Filling. Spoon half of the warm filling and some whipped cream over first layer. Top with the second layer, the remaining filling and the remaining whipped cream. Serve immediately. Makes 8 servings.

Apple-Cherry Filling: In a saucepan, combine one 21-ounce can apple pie filling and 1 cup frozen tart red cherries. Cook and stir the mixture until heated through. Remove from heat. Stir in 1 teaspoon vanilla.