6 medium tart red apples
3/4 c. granulated sugar
1 1/4 tsp. cinnamon
3 Tbsp. margarine
1 1/2 c. boiling water
3 Tbsp. lemon juice
1 Tbsp. grated lemon rind
Roll pastry out to 3/16-inch thickness and cut into six
7-inch squares. Pare and core apples, reserving skins, and
place one in the center of each square. Fill center of apples
with 1/2 cup sugar and 1 teaspoon of cinnamon. Combined. Dot
the apples with 1 tablespoon butter. Moisten the edges of the
pastry squares with water and bring points up over the apples,
sealing seam edges of pastry by pressing together.
Flaky Pastry for Apple Dumplings:
2 1/4 c. sifted plain flour
3/4 tsp. salt
3/4 c. shortening
approximately 5 Tbsp. cold
Sift a heap of plain flour onto wax paper. Put sifter
in mixing bowl. Measure 2 1/2 cups sifted flour back into
sifter. Add the 3/4 teaspoon salt and sift into bowl. Measure
3/4 cup shortening and drop into flour; cut it in with pastry
blender. Mix until flour is coated and the size of a pea.
Next measure about 5 tablespoons very cold water into a cup.
Sprinkle 1 tablespoon water over a small portion of flour
mixture, lightly pressing moistened particles together with
fork. Toss this dough aside.
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