Apple Dumplings

When I was in a meeting at work yesterday for some reason we started talking about apple dumplings.  It is the season after all, but I was amazed at how many people (the majority) had never heard or tasted them!  It really goes to show how old I am compared to them I guess!  Anyway, when I was young, later teens and 20's, I used to make these quite often because my dad and husband really liked them with a big scoop of vanilla ice cream slowly melting over the warm dumplings.  Me too, of course.  Anyway, the recipe was from my Better Homes and Gardens cookbook from that 70's era..I think it was my first official cookbook, that I still have, but is in sad shape after 45 or so years of use.  I has a lot of good recipes in it that I still use actually.  Anyway, the page for the dumplings was ripped out from wear, and I knew that I had rescued it and put it in a "safe" place, and after searching in all the most logical places I finally found it and am going to post it on here along with a picture of the finished product once I make it to bring in to work to educate these kids on good apple desserts!  Next time I won't have to dig forever either!

APPLE DUMPLINGS:
1-1/2 cups sugar
1-1/2 cups water
1/4 teaspoon ground cinnamon
1/8 tsp ground nutmeg (the recipe calls for 1/4, but I am not a big nutmeg fan)
8 drops red food coloring
3 Tablespoons butter

2 cups sifted all purpose flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cups Crisco
1/2 cup milk

6 medium, whole apples, pared and cored:  I like Haralson apples the best, but any pie apples work.  (I actually slice the apples because I don't care for whole apples baked- in this case you need 1/2 apple sliced for each dumpling..I like the sugar more distributed throughout and I like apples fully baked and not hard at all, but it's up to you and your taste which you do)

extra sugar and cinnamon for sprinkling the apples before wrapping (just an fyi-the sauce is sweet on this, so I sprinkle them, but don't overdo it so it's sickeningly sweet)

FOR SYRUP: mix first 5 ingredients; bring to boiling to dissolve sugar.  Remove from heat; add butter and stir. Set aside.

CRUST: (just an fyi, if you are scared to make this, just make your own pie crust version or buy some premade crusts.  it all works out fine).  I use my crust that is posted on my blog, but at first I used this and it's good.
Sift together dry ingredients; cut in shortening till mixture resembles coarse crumbs.  Add milk all at once; stir just till flour is moistened.  On lightly floured surface, roll to 18 x 12 inch rectangle.  Cut in six 6-inch squares.  Place apple (or piled up apple slices) on each.  sprinkle apples with sugar, cinnamon and nutmeg if you like it.  dot with butter.  Moisten edges of pastry, bring corners up and pinch together to close around apple.

Place 1 inch apart on ungreased 11 x 7 x 1-1/2 inch baking pan.  Pour syrup over the dumplings; sprinkle with sugar if desired.  Bake at 375 degrees for 35 minutes or until apples are tender.  Serve with vanilla ice cream while warm or whipped cream.