Winter Shortcake - flour

Method

• 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.
• 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.
• 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.
• 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.