Apple Dumpling Dessert PASTRY: 4 cups all-purpose flour 2 teaspoons salt 1-1/3 cups shortening 8 to 9 tablespoons cold water FILLING: 8 cups chopped peeled tart apples 1/4 cup sugar 3/4 teaspoon ground cinnamon SYRUP: 2 cups water 1 cup packed brown sugar Whipped topping or vanilla ice cream, optional Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Apple Dumpling Dessert cont. Mint leaves, optional In a large bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and toss with a fork until dough can be formed into a ball. Divide dough into four parts. On a lightly floured surface, roll one apart to fit the bottom of an ungreased 13-in. x 9-in. baking dish. Place in dish; top with a third of the apples. Combine sugar and cinnamon; sprinkle a third over apples. Repeat layers of pastry, apples and cinnamon-sugar twice. Roll out remaining dough to fit top of dish and place on top. Using a sharp knife, cut 2-in. slits through all layers at once. For syrup, bring water and sugar Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

	Apple Dumpling Dessert to a boil. Cook and stir until sugar is dissolved. Pour over top crust. Bake at 400° for 35-40 minutes or until browned and bubbly. Serve warm with whipped topping or ice cream if desired. Garnish with mint if desired. Yield: 12 servings. Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008