CRUST:

2 c. all-purpose flour
2/3 c. shortening
1 tsp. salt
4 tbsp. ice water

SYRUP:

1 c. sugar
3 tbsp. butter
2 c. water
1/2 tsp. cinnamon

FILLING:

4 c. apples, chopped
9 tbsp. sugar
1 tbsp. cinnamon
1/2 tsp. nutmeg

NUTMEG SAUCE:

1/2 c. sugar
2 tbsp. cornstarch
1/4 tsp. salt
2 c. water
1/4 c. butter
2 tsp. vanilla
1/2 tsp. nutmeg

Mix crust ingredients like pie crust. Divide into 6 portions. Roll each into a 6 1/2 inch circle. In center put 3/4 cup filling, dot with butter. Pull dough edges up and twist to seal. Place dumplings, twisted side up, in an 11 x 8 x 2 inch pan. Mix syrup and heat until sugar is well dissolved. Pour hot syrup between dumplings. Bake at 425 degrees for 10 to 15 minutes until light brown on top. Lower heat to 350 degrees and bake for 30 to 40 minutes. To make nutmeg sauce, combine sugar, cornstarch and salt. Gradually stir in water. Boil until clear, stirring constantly. Add butter, vanilla, and nutmeg and simmer 2 minutes. Serve warm over dumplings.