1 C. sugar
2 ¼ C. water
3 Tbs butter
3/8 tsp. cinnamon
3 C. flour
1 ½ C. lard or shortening
1 ½ tsp. salt
½ C. iced water
2/3 C sugar
1 Tbs cinnamon
Sauce: Boil 1 C. sugar, 2 ¼ C water, 3 Tbs butter, and 3/8 tsp. cinnamon in a small saucepan, and then set aside.
Cinnamon/Sugar Mixture: mix 2/3 C sugar and 1 Tbs cinnamon together in a small bowl and set aside.
Crust: In a medium mixing bowl mix together the flour and salt and then cut in the shortening. Add the iced water and mix it together then roll and cut it into 6 thick crusts (sized to wrap one apple per crust).
Assemble: Peel and core the apples. Then take one apple and place it in the center of a crust and wrap the crust tightly around it, leaving the top unsealed. Fill the apple center with the cinnamon/sugar mixture and put a pat of butter on the top (make sure you leave space for the butter inside the apple). Then seal the top of the crust around the apple. Place the dumpling in a baking dish and repeat with the other five apples, making sure their sides aren’t touching in the dish. Pour the Sauce over the prepared apples, letting it pool in the bottom of the pan. Bake immediately at 425 degrees for about 40 minutes.
Serve warm with vanilla ice cream (my grandma always liked it with sweetened condensed milk, but I like ice cream better.)
*If you aren’t sure about the best variety of apple some of the best varieties for the apples are golden delicious, jonathons, or winesaps. Also, select small to medium sized apples for best results