6 tart apples (pared and cored)
1 recipe pie pastry (see below)
1 c. brown sugar
2 tbsp. flour
1/2 tsp. salt
Dash of nutmeg
2 c. boiling water
1/2 c. butter
(Raisins and chopped nuts optional for filling apple cores)

Roll pastry thin and cut into 6 inch squares. Place apples in center of square and sprinkle with sugar, nutmeg and cinnamon. Dampen edges of dough and bring opposite corners together over apples.

Make syrup by blending sugar, flour, salt and nutmeg and add boiling water and butter. Bring to a boil and pour over dumpings. Bake covered at 425 degrees for 1/2 hour. Uncover and bake until apples are tender and dumplings browned.

PIE PASTRY:

2 c. flour
1 tsp. salt
2/3 c. shortening
1/4 c. water

Mix flour and salt in mixing bowl, cut in shortening with pastry blender until it resembles coarse meal. Add water tossing with fork to dampen even.