Pastry for 2-crust pie

SYRUP:

1 c. sugar
2 c. water
3 tbsp. butter
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tbsp. brandy (optional)

FILLING:

6 apples, peeled and cored
1/2 c. sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. butter

Roll pastry slightly less than 1/8 inch thick. Cut into 7 inch squares.

Bring syrup to boil. Boil 3 minutes;. Put apple on center of each pastry square. Fill with mixture of cinnamon, sugar and nutmeg. Dot each with a teaspoon of butter. Bring points of pastry up over apple and overlap. Place a little apart in baking pan.

Pour 1 cup hot syrup around dumplings. Bake at 425 degrees for 45 minutes. Just before serving, pour rest of warm syrup over dumplings.