Old Fashined Apple Dumplings (Allrecipes.com)

1 recipe for double pastry crust
6 large tart apples, peeled and cored, left whole
1/2 c. butter
3/4 c. brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 c. water
2 c. white sugar
1 tsp. vanilla

Preheat oven to 400F. Butter a 9x13 inch pan.

On a lightly floured surface, foll pastry into a large rectangle, 16x24". Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple, reserving remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over apples.

With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press togetehr. Bring up the two remaining corners and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared dish.

In a saucepan, combine water, white sugar, vanilla, and reserved butter. Place over medium heat and bring to a boil in a large saucepan. Boil for 5 min or until sugar is dissolved. Carefully pour over dumplings.

Bake in preheated over for 50 to 60 minutes. Remove from oven and cool.

YIELD: 6 Apple Dumplings