Title: Old Fashioned Apple Dumplings
Categories: Fruit Bread Penn
Yield: 1 Servings

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

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