WHEN Mom made pies to feed the crew during wheat harvest, she always had plenty of dough left over, so she treated us kids to apple dumplings.
I've carried on this tradition in my own family. Now my husband and I enjoy this special dessert even when I'm not baking pies.
Cinnamon Apple Dumplings Recipe photo by Taste of Home
2 tablespoons Red Hots or 1/4 teaspoon ground cinnamon
1/2 teaspoon cornstarch
2/3 cup water
1 tablespoon butter
Additional half-and-half cream, optional
Preheat oven to 400°. In a bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in water until dough forms a ball. Roll out on a floured surface to a 14x7-in. rectangle; cut crust in half.
Peel and core apples; place an apple on each square of crust. Combine sugar and cinnamon; spoon into apples. Moisten edges of crust with water and gather around apples; pinch seams to seal.
Place dumplings in an ungreased 9x5-in. loaf pan or a shallow 1-1/2-qt. baking dish. Brush with cream.
In a small saucepan, combine the sugar, Red Hots, cornstarch, water and butter. Bring to a boil over medium-low heat, stirring frequently; boil for 2 minutes. Pour between dumplings.
Bake until crust is golden brown and apples are tender, 35-45 minutes. Serve warm, with cream if desired.