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
•   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; stir to just moisten.

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

3. Prepare filling. Spoon half of the warm filling and some whipped cream over first layer. Top with the second layer, the remaining filling and 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 till heated through. Remove from heat. Stir in 1 teaspoon vanilla.