Prepare pastry for 2 crust 9" pie (will make 6 dumplings). Roll out the pastry a little less than 1/8" thick and cut into 7" squares. Pare and core a medium sized tart, juicy apple for each dumpling.

Prepare a syrup using: 2 c. water 3 tbsp. butter 1/4 tsp. cinnamon

Combine and boil 3 minutes.

Fill the cavities of apple with mixture of: 1 1/2 tsp. cinnamon Dot with 1 tbsp. butter

Place one apple or each square of pastry after filling core cavity with sugar and cinnamon mixture, bring the opposite points of pastry up over the apple, overlap, moisten and seal. Lift carefully, place a little way apart in a baking dish. Pour hot syrup around dumpling. Bake at 425 degrees. Bake at once until crust is nicely browned and apples are tender. (Test with a fork.) Serve warm with the syrup and cream or whipped cream. Bake for 40 to 45 minutes.