Apple Dumplings

For the pastry:

• 2 C. Flour
• ¾ C. Crisco Shortening
• ½ C. Milk 

• Mix with a fork.
• Refrigerate dough for an hour or so.
• Pull off dough and roll a small ball in the palms of your hands.
• Flatten the dough ball between the palms of your hands.
• Using a rolling pin, roll out the dough ball on a lightly floured surface in a circle large enough to cover a half apple.

For the apples:

Peel and core about 6 or 7 medium to large McIntosh apples, cutting the apples in half.  Rinse the apples and pat dry.  This recipe makes about a dozen (1/2 apple size dumplings).  They may fit nicely in two 8” x 8” aluminum cake pans.

For the sauce:

[In a saucepan on the stove top, heat on medium heat…just till it starts to boil…then turn it off.  Stir it frequently while heating.]:

• 2 C. Water
• 2 C. Granulated Sugar—or a Sugar Substitute for diabetics
• ¼ lb. Butter = 1 stick
• ¼ + teaspoon Cinnamon

Assembly:  Spray baking pan(s) with Pam.  Pour a little of the sauce in the bottom of the baking pan(s).

Wrap a half apple in a circle of pastry, pressing the loose edges together.  Place the dumpling in the pan.

Pour the rest of the sauce over the apple dumplings.

Bake @ 350 degrees F. for about 40-45 minutes…or until apples feel soft with fork prongs and the dough looks LIGHTLY browned.