Anonymous Fri Oct 07 16:45:45 2005

-Pastry for 2 10 inch pie

-shells

6 md Firm cooking apples

2 tb Lemon juice

1/2 c Granulated sugar

1 ts Ground cinnamon

2/3 c Brown sugar

2 tb (1/4 stick) butter

-Sauce:

2 c Water

3/4 c Granulated sugar

2 tb (1/4 stick) butter

1 ts Vanilla extract

1/8 ts Ground mace

1/8 ts Grated nutmeg

-Cream

Preheat oven to 375 F.. Roll out pie dough to form a rectangle 14 x 21 inches. Cut into 6Z

Peel and core the apples, but leave them whole. Pour the lemon juice into a small bowl. In

another small bowl, combine the granulated sugar and cinnamon. Roll each apple first in

the lemon juice, and then in the sugar and place each on top of a dough square. Fill each

apple cavity with approximately 2 Tbsp. brown sugar and a teaspoon of butter. Pull the

pastry squares up over the apples and crimp the edges tightly; you will have pretty round

pastry balls. Place in an oiled 9 x 13 x 2 inch pan. Bake for 1 hour or until apples are tender.

While the apples are baking, combine all the sauce ingredients in a medium saucepan set

over high heat. Bring to a boil and cook rapidly for 1 minute. After the dumplings have

baked for 30 minutes, pour the sauce over the top of the dumplings and bake 30 minutes

longer, basting occasionally. Serve hot with cream. Note: Unbaked dumplings, without the

sauce, can be frozen before baking. Bake, unthawed, at 400 F. for 30 minutes, then cover

with the sauce and proceed as above. From: Cooking From Quilt Country Shared By: Pat

Stockett From: Pat Stockett Date: 20 May 94