CHERRY FILLING
CREAM-CHEESE SHORTCAKE CRUST
This recipe calls for red pie cherries enhanced with a little kirsch and
topped with a shortcake biscuit featuring cream cheese and chopped pecans.
Preheat oven to 425^F Grease an 8-inch square baking pan or dish.
In a large mixing bowl, carefully spoon together cherries, juice, brown
sugar, tapioca and kirsch. Pour cherry filling into greased baking pan or
dish; drizzle melted butter or margarine on top and set aside.
In another large bowl, combine crust ingredients. Stir vigorously with a
wooden spoon about 30 seconds until a stiff dough forms.
Spoon cream-cheese dough on top of cherry-kirsch filling to create a
cobblestone effect. Bake 20 to 25 minutes or until crust is golden brown.
Cool 30 minutes; then serve with kirsch-flavored whipped cream.
Makes 5 or 6 servings.
Source Cobbler Crusade
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