Pastry:
2 cups flour
1 tsp. salt
2/3 cup lard
2 tbsp. Crisco
1/4 cup ice water

Filling:
6 peeled and cored apples
1/2 cup sugar
1 1/2 tsp. cinnamon
butter

Syrup:
1 1/2 cups sugar
2 1/2 cups water
3 tbsp. butter
1/4 tsp. cinnamon

For pastry, mix flour and salt and cut in shortening and lard. Add water 1 tbsp. at a time mixing until all flour is moistened. Form into a ball. Roll pastry into a 12 x 18 rectangle 1/8″ thick. Cut into 6 equal squares.

For the syrup, mix all ingredients and boil for at least 3 minutes.

For each dumpling, place a prepared apple on one of the pastry squares. Fill the cavity with the cinn/sugar mixture and dot with butter. Bring the corners of the pastry up, moisten them and overlap them to seal. Lift the apples carefully and place in a baking dish leaving a little space between them. Pour the boiling syrup over the dumplings.

Bake at 400 approximately 1 hour or until crust is browned and apples are done.