Apple Dumplings

These are the best Apple Dumplings I have ever tasted. Aunt Dixie and Grandmother went to Williamsburg Virginia and brought this recipe back. Aunt Dixie did a class in Relief Society on her trip and presented these recipes. Try a little bit of Americana.

Pastry Crust Mix for 10 inch double crust pie.
6 whole large apples, peeled and cored (use baking apples like Jonathan, Gravenstein)
1 ½ cups sugar, divided
¾ tsp. Cinnamon, divided
¼ tsp nutmeg
6 Tbs butter, divided

Pastry Crust Mix

3 cups all-purpose flour
1 tsp salt
2 tsp sugar
1 cup shortening
Ice water

Mix the dry ingredients together. Blend in the shortening with knives or a pastry blender until the mixture is of pebbly consistency. Store it in a covered container in the refrigerator. When needed, moisten the pastry mix with enough ice water to hold the dough together when pushed lightly with a fork. Roll out on a lightly floured board or pastry cloth.

Preheat the oven to 450 F. 10 minutes before the dumplings are ready to be baked. Roll out the pastry 1/8 inch thick and cut it into six 7-inch squares. Place an apple in the center of each square. Fill the apples with a mixture of ½ cup of sugar, ½ tsp of cinnamon, ¼ tsp of nutmeg, and 2 Tbs. of butter.

Moisten the edges of the pastry with cold water and fold them up around the apples, pressing the edges together to seal firmly. Prick the pastry in several places. Chill 1 hour. Combine the remaining sugar, cinnamon, butter, and 2 cups of hot water and boil 5 minutes. Place the apples in a 9 x 12 inch baking dish and bake at 450 for 10 minutes. Reduce the heat to 350 F., pour the syrup over the apples, and bake 35 minutes, basting occasionally.