2 c. sifted flour
1 tsp. salt
2/3 c. shortening
7 tbsp. cold water

In mixing bowl, combine flour and salt. Cut in shortening until mixture is the size of small peas. Sprinkle water over mixture, one tablespoon at a time, while stirring lightly with fork. Add water until dough is just moist enough to hold together. Form into a ball.

FILLING:

6 apples, peeled and cored
6 tbsp. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. firmly packed brown sugar
1 1/2 c. water
2 tbsp. butter

Preheat oven to 425 degrees. Roll pastry to an 18 x 12 inch rectangle. Cut into six 6 inch squares. Place apples on pastry squares. Combine sugar, cinnamon, and nutmeg; sprinkle 1 tablespoon into cavity of each apple. Add a few raisins, if desired. Moisten edges of pastry. Bring up corners to top of apple, seal edges together. Place apples in 13 x 9 inch pan. In saucepan, combine brown sugar, water, and butter. Bring to a boil and pour over dumplings. Bake 30-40 minutes or until apples are tender. Serve warm with cream.