2½ cups pitted fresh cherries or 2 (16-ounce) cans pitted cherries
1 tablespoon grated lemon peel
3 tablespoons butter
3 tablespoons cornstarch
1 cup granulated sugar
TOPPING
1 cup all-purpose flour
¾ cup granulated sugar
1 teaspoon baking powder
½ teaspoon salt
1 cup milk
¼ cup shortening
1 teaspoon vanilla extract
1 egg
In a saucepan over medium-low heat, combine the cherries, lemon peel, and butter. Add the cornstarch and the sugar. Cook, stirring constantly, until thickened. Pour into a 10 × 6-inch baking dish. Set aside to stand while making the topping.
Preheat the oven to 350°. For the topping, in a mixing bowl sift the flour. Add the sugar, baking powder, and salt. Add the milk, shortening, vanilla, and egg. Beat at medium speed with an electric mixer for 2 to 3 minutes. Spoon this mixture over the fruit mixture. Bake for 40 minutes.
YIELD: 8 SERVINGS