PASTRY:

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

Measure flour by sifting, mix flour and salt in bowl, cut in shortening until particles are the size of peas. Sprinkle with water one tablespoon at a time. Gather dough into ball and roll out.

Pastry
6 med. tart juicy apples
1 c. sugar
2 c. water
3 tbsp. butter
1/4 tsp. cinnamon
1/2 c. sugar
1 1/2 tsp. cinnamon
1 tbsp. butter

Heat oven to 425 degrees. Roll out pastry a little less than 1/8 inch thick and cut into 6 (7 inch) squares. Pare and core each apple. Boil next 4 ingredients together for 3 minutes. Place apples one on each squares of pastry. Fill cavities of apples with the 1 1/2 teaspoon cinnamon and 1/2 cup sugar, divided evenly between the apples and dot each top with butter. Bring opposite points of pastry up and over the apple, overlap moisten and seal. Place carefully in baking dish, and pour boiled mixture around apples in dish. Bake 40 to 45 minutes or until crust is nicely browned. Serve warm with the syrup and whipped cream.