Peel and core 6 to 8 apples, tart apples is the best. Place peels and cores into a pan of water and cook with 1/2 cup sugar and 1/2 bag of Red Hots candy. Slice apples and cover with 2 cups sugar, 1 teaspoon nutmeg and 1 teaspoon cinnamon. Stir and let set while preparing crust.

Crust (regular pie crust)
3 c. plain flour
12 to 15 tbsp. water
1 c. Crisco
1 tsp. salt

Mix flour, Crisco and salt with pastry cutter or hands until like meal. Stir in water with a fork until mixed and into a pastry ball. Divide dough in half. Roll on floured board and cut into saucer sized rounds. Place enough apples in crust to allow for a seal. Add a pat of butter, 3 or 4 Red Hots in each dumpling before sealing. Place dumplings in large pan (cake pan is best. Do not crowd), and pour boiling water from peelings over dumplings. Sprinkle tops with sugar, dot with additional butter and bake for 10 minutes in a 400 degree oven. Lower oven to 300 degrees and bake until apples are tender.