1    Pastry for 2-crust pie
6    Apples [peeled & cored]

-FOR THE SYRUP-
1 c Granulated white sugar
2 c Water
3 tb Butter (Softened)
1/4 ts Cinnamon
1/4 ts Nutmeg

FOR THE FILLING
1/2 c Granulated white sugar
1 1/2 ts Cinnamon
1 1/2 ts Nutmeg
2 tb Butter (softened)
Vanilla Ice cream

Pre-heat oven to 450o 1) Roll pastry slightly less than 1/8″ thick. Cut
into seven inch squares. 2) Bring syrup ingredients to boil. Boil 3 min.
Put apple on center of each pastry square. Fill with mixture of sugar,
cinnamon, nutmeg. 3) Dot each with teaspoon of butter. Bring points of
pastry up over apple and overlap. Place in a baking pan separated slightly
and pour one cup of the hot syrup mixture around dumplings. Bake at 425o
for 45 min. Just before serving pour rest of warm syrup over dumplings and
serve with the ice cream.

Variation: Peach Dumplings: use 3 large peaches, peeled and pitted (in
place of apples)

Put peach half on center of each square and proceed as for apple dumplings
above.