5 medium cooking apples, peeled and sliced (5 cups)
3/4 cup apple cider or apple juice
1/2 cup dark-colored corn syrup
1/4 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/4 cup butter or margarine, melted
2 tablespoons cornstarch
1 recipe Pastry for Double-Crust Pie (see recipe below)
Pastry for Double-Crust Pie
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 - 7 tablespoons cold water
In a saucepan, combine the apples and apple cider. Bring to boiling. Reduce heat and simmer, covered, for 5 to 7 minutes or until just tender.
Stir in the corn syrup, sugar, cinnamon, and vanilla. Combine the melted butter or margarine and the cornstarch. Stir into mixture in saucepan.
Cook and stir the mixture over medium-high heat until thickened and bubbly. Remove from heat.
Fill each pastry-lined dish with 1/4 of the hot apple mixture. Top with remaining crust, cutting slits for steam to escape. Fold extra pastry under bottom crust and seal. Flute edges.
Bake in a 375 degree F oven for 35 to 40 minutes or until crusts are golden. Cool slightly on wire rack. Serve the dumplings warm. Makes 4 servings.
In a mixing bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Divide dough in half. Form each half into a ball.
Per Serving: cal. (kcal) 894, Fat, total (g) 47, chol. (mg) 32, sat. fat (g) 15, carb. (g) 116, Monosaturated fat (g) 20, Polyunsaturated fat (g) 10, fiber (g) 5, sugar (g) 63, pro. (g) 6, vit. A (IU) 437, vit. C (mg) 5, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 109, sodium (mg) 444, Potassium (mg) 275, calcium (mg) 40, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet