4-6 apples (Cortlands, Pipins, Granny Smith)
1 c. sugar
1 1/2 c. water
3 tbsp. butter
1 1/4 tsp. cinnamon

Make a 2 crust pastry. Peel and core apples. Roll out pastry, less than 1/8 inch thick and cut into squares. Fill the cavities of apples with a mixture of 1/3 cup sugar and 1 teaspoon cinnamon. Dot each apple with butter. Bring opposite points of pastry up over the apple. Over lap, moisten and seal. Lift carefully so crust does not tear. Place in a baking dish, apples should not touch each other.

SYRUP:

Boil for 3 minutes: 1 1/2 c. water 2 tbsp. butter 1/4 tsp. cinnamon

My family likes lots of syrup so I double the recipe. Pour the hot syrup around the apples. Bake at 425 degrees for 40-45 minutes or until apples are tender and crust is golden brown. Near end of baking time I spoon syrup over dumplings to give them a glossy golden brown look.