6 cooking apples, med. size, peeled and cored

CRUST FOR APPLES:

3 c. self-rising flour, sifted
1 tsp. salt
1 c. shortening
6 tbsp. cold water

Sift flour and salt; blend in shortening until mixture is fairly coarse; sprinkle with water, a tablespoon at a time. Tossing with a fork, work dough into a firm ball with hands. Divide into six equal portions; press dough into a flat circle with smooth edges; roll to a circle on a lightly floured surface.

Place apples in center of dough; dot with butter. Sprinkle with nutmeg and cinnamon; bring dough up around apple wrapping completely. pierce top for steam to escape. Bake until brown, in 400 degree preheated oven for approximately 30 minutes.

SYRUP FOR APPLES:

2 c. water
1 c. sugar
1 tsp. vanilla flavoring
4 to 6 tbsp. cornstarch (depending on how thick you want syrup)

Bring to slight boil, medium heat, stirring, until thick, spoon over baked apples. (Variation: Instead of using syrup, serve with vanilla ice cream.)