Apple Dumplings

1. Stage

In a large bowl, combine the flour and salt. Cut the shortening into the flour mixture using a fork or pastry cutter until it becomes crumbly. Gradually stir in water while tossing with a fork until the dough forms into a ball.

2. Stage

Divide the dough into eight equal portions, place them on a baking sheet, then cover and refrigerate for at least 30 minutes or until the dough is firm and easy to handle.

3. Stage

Preheat the oven to 350°F. Roll out each portion of refrigerated dough between two lightly floured pieces of waxed paper, until you have enough to trim into 7-inch squares.

4. Stage

Place a peeled and cored apple in the center of each square. Fill each apple with 1 teaspoon butter and 1 teaspoon cinnamon sugar.

5. Stage

Gently bring the corners of the dough squares up and over each apple to cover it completely. Trim any excess dough, and pinch the edges together to seal. If desired, cut out leaves and stems from the extra dough and attach them to the dumplings with a little water. Place the dumplings in a greased 13x9-inch baking dish, then sprinkle them with 1/2 teaspoon cinnamon sugar.

6. Stage

In a large saucepan, combine the brown sugar, water and cubed butter for the sauce. Bring the mixture just to a boil, stirring until the ingredients are blended and the sauce is smooth. Carefully pour the sauce over and around the dumplings. Sprinkle with the remaining 1/2 teaspoon cinnamon sugar.

7. Stage

Bake the dumplings until the apples are tender and the pastry is golden brown, 50 to 55 minutes, basting them occasionally with sauce. Serve warm.