1 3/4 c. flour
1 tsp. salt
1/2 c. shortening
1 egg yolk
3 tbsp. water
1 tsp. lemon juice
2 tbsp. sugar
1/2 tsp. cinnamon
6 peach halves, fresh or canned, drained
3/4 c. sugar
2/3 c. water

Mix flour and salt thoroughly. Mix in shortening with a pastry blender. Blend in egg yolk, water and lemon juice. Blend lightly into flour mixture with fork. Preheat oven to 425 degrees. Grease a 7 x 12 x 2 baking pan. Roll dough on lightly floured board into 12 x 18 rectangle. Cut into 6 inch squares. mix 2 tablespoons sugar and cinnamon. Roll peach halves in sugar mixture. Place peach halves, hollow side down, in center of each pastry square. Bring corners together over peach, moisten and seal. Place in baking pan, allowing space between dumplings. Heat 3/4 cup sugar and water to boiling. Pour over dumplings. Bake about 40 minutes, or until browned.

NOTE: 3/4 cup of syrup drained from the canned peaches may be used in place of sugar and water. Heat to boiling before pouring over the dumplings.