APPLE DUMPLINGS
For each dumpling you will need;
1 medium sized apple, peeled and cored
1 T brown sugar
1 t butter
Cinnamon to taste
Crust - either traditional pie crust( 2 - 3 oz each or about 1/2c dough) or a 5X5 puff pastry square.
ASSEMBLY
For traditional pie dough, form a ball from 3 oz of dough and slightly flatten. Using a rolling pin, roll into a circle about 6 in across. Lightly sprinkle dough round with desired amount of cinnamon. Force butter into bottom core hole of the apple, invert apple and fill top core hole with brown sugar. Place top down in the center of the dough and pull corners to the top and pinch to seal. Place seal side down on a baking sheet and bake at 375* for 35-40 min.
For puff squares, thaw to room temp and slightly stretch corner to corner. Fill apple as above and place in center of dough. Pull opposite corners to the top and press to seal, then pull other corners. Place seam side down on a baking sheet and bake at 400* for 30-35 min
PIE CRUST
Yield two 9 in pie shells or 1 double crust
2 C FLOUR
C SHORTENING OR LARD
t SALT
C ( plus 1 - 3 T) ICE WATER
Mix flour and salt well. Break shortening into 6 -8 pieces and add it to the four mixture. Cut shortening into flour until a cornmeal like texture is achieved. Add the c water and mix. Add additional water 1 t at a time until a soft dough is formed. Divide dough in half and form each half into a ball. Flatten the balls to about 1 in thick, try to keep as round as possible. Roll dough, maintaining the circular shape, to 1 in larger than the rim of your 9 in pie pan. Fold circle gently in half and place in pan.
