1/2 c. butter
2 c. sugar
2 c. water
1 1/2 c. sifted self - rising flour
1/2 c. shortening
1/3 c. milk
2 c. finely chopped apples
1 tsp. cinnamon

Preheat oven to 350 degrees. Melt butter in 13 x 9 x 2 inch baking pan. Remove from oven; set aside. Combine sugar and water in sauce pan; cook over moderate heat until sugar dissolves. Remove from heat; set aside. Place flour in bowl. Cut in shortening with pastry blender or 2 knives until mixture is consistency of coarse crumbs. Add milk; stir with fork just until dough leaves sides of bowl. Turn out onto lightly floured board or pastry cloth. Knead just until smooth. Roll out into 1/4 inch thick rectangle.

Place apples in small bowl. Sprinkle cinnamon over apples; toss lightly to mix. Spread apples evenly over dough. Roll up jelly roll fashion, from long side. Moisten edge with water; pinch to seal. Cut into 1/2 inch thick slices. Place slices, cut sides down, over butter in baking pan. Pour sugar syrup over top (this looks like too much liquid, but the crust will absorb it). Bake 1 hour. Makes 8 to 10 servings.

Variation: May be made with other fresh, frozen or canned fruits, such as peaches, blackberries or cherries. If packed in liquid, drain and substitute for part of the sugar syrup. Always use 2 cups liquid.