6 medium tart juicy apples
1 cup sugar
2 cups water
3 tbsp butter
1-1/4 tsp cinnamon
1/2 cup sugar
1-1/4 tsp cinnamon
1 tbsp butter
pastry for 9" two-crust pie

Heat oven to 425 degrees. Roll out pastry a little less than 1/8 " thick and cut into 7" squares. Pare and core an apple for each dumpling. Boil next 4 ingredients together for 3 minutes. Place apple an each square of pastry. Fill cavities of apples with mixture of sugar and cinnamon. Dot each with butter. Bring opposite points of pastry up over the apple. Overlap, moisten and seal. Lift carefully, place a little apart in baking dish. Pour hot syrup around dumplings. Bake immediately 40 to 45 minutes, or until crust lis nicely browned and apples are cooked through (test with fork). Serve warm with the syrup and with milk or ice cream.

Source: Mary Glass