Title: Dutch Apple Dumplings
Categories: Fruit Dessert
Yield: 8 Dumplings

DOUGH
2	c	Flour
1	ts	;salt
2/3	c	Shortening, solid vegetable chilled
1/4	c	;water, ice (to 1/2 cup)
FILLING
3 1/2	tb	Butter; softened
1/3	c	Sugar, light brown; firmly packed
1	ts	Cinnamon
3/4	ts	Allspice
1/2	ts	Nutmeg
3 1/2	tb	Marmalade, orange
1 1/2	tb	Raisins, golden
1/8	ts	Cloves
8	md	Apples, Rome, Beauty or
		Jonathan baking
SYRUP
1 1/2	c	Sugar
1 1/2	c	;water
3	tb	Juice, orange

To prepare dough, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form. Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Chill for 30 minutes.

Meanwhile, prepare filling. Mix together butter, brown sugar, cinnamon, allspice, and nutmeg. Mix together marmalade, raisins, and cloves. Preheat oven to 375 degrees F. Grease a large shallow roasting pan.

On a floured surface, using a floured rolling pin, roll dough to an 1/8" thickness. Cut into eight 6" circles. Cover circles and trimmings with a damp cloth.

Peel and core apples from bottom nearly all the way through. Spread butter mixture over apples.

Place 1 apple, upside down, on each dough circle. Spoon marmalade mixture into apple centers, dividing evenly. Moisten edges of circles with water; wrap dough around apples to cover completely. Pinch seams to seal. Place dumplings, seam sides down, in prepared pan.

Roll trimmings to an 18" thickness. Cut into strips and leaves. Moisten dumplings with water; decorate with strips and leaves as directed. Bake dumplings until pastry is lightly golden, 30 minutes.

Meanwhile, prepare syrup. In a saucepan, mix together all ingredients. Cook over medium heat until sugar has dissolved, stirring occasionally. Pour syrup over dumplings in pan. Bake dumplings, basting frequently with syrup, until glazed and golden brown, 15 minutes more. Serve warm.

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