| For cherry pie filling, in medium saucepan combine cherries, the 3/4 C. granulated sugar, tapioca, and 1/3 C. water. Let stand 5 minutes, stirring occasionally. Cook and stir till slightly thickened and bubbly. Add the 1 T. butter-Keep warm. For biscuit topper, thoroughly stir together the 1 C. flour, 2 T. granulated sugar, baking powder, and the 1/4 tsp. salt. Cut in the 1/4 C. butter or margarine till mixture resembles coarse crumbs. Combine beaten egg and milk; add all at once to dry ingredients, stirring just to moisten. Turn hot fruit filling into 8x1 1/2" round baking dish or 1 1/2 quart casserole. Immediately spoon on biscuit topper in 8 mounds. Bake at 400 for about 20 minutes. Serve warm with light cream or ice cream. Makes 6 servings. |
