Apple Dumplings

From Nancy Lindblad, Blair, Nebraska, 2001

Peel and core six apples
1 cup of sugar
1/8 tsp salt
1/4 tsp cinnamon and nutmeg

Mix sugar, salt and spices and put a teaspoon or two in the core of each apple after placing it on the pastry square.

Pastry:

2 cups flour
1 tsp salt
2/3 cup shortening
Mix and cut in shortening and add 
1/3 cup top milk  (I use half and half but plain milk will do, sometimes a little more fluid is necessary to make the dough workable)

Mix dough until it forms a ball. Divide into squares, place apple in the center and fill with sugar, dot with butter and fold the dough, opposite ends to the center. Place in greased pan.

Syrup:

1 and 1/4 cup sugar
1/2 tsp cinnamon
2 cups water

Bring to a boil and boil 5 minutes. Remove from heat and add 1/2 stick butter. Let it melt, pour syrup over dumplings. Bake 350 degrees for 40-50 minutes until crust is golden brown and syrup is bubbling.

Note from Nancy: I use small Jonathan apples and I make the dough last for about 10 apples rather than six. Use the pieces that you cut from the dough while rolling out and cutting squares, adding a little moisture if necessary to make the pieces work into a round that you can roll out.