1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
3 tablespoons ice water
2 medium baking apples
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/3 cup sugar
2 tablespoons red-hot candies or 1/4 teaspoon ground cinnamon
1/2 teaspoon cornstarch
2/3 cup water
1 tablespoon butter
Additional half-and-half cream, optional
In a bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in water until dough forms a ball. Roll out on a floured surface to a 14-in. x 7-in. rectangle; cut pastry in half.
Peel and core apples; place one on each square of pastry. Combine sugar and cinnamon; spoon into apples. Moisten edges of pastry with water and gather around apples; pinch seams to seal.
Place dumplings in an ungreased 9-in. x 5-in. loaf pan or a shallow 1-1/2-qt. baking dish. Brush with cream.
In a small saucepan, combine the sugar, red-hots, cornstarch, water and butter. Bring to a boil over medium-low heat, stirring frequently; boil for 2 minutes. Pour between dumplings.
Bake at 400° for 35-45 minutes or until pastry is golden brown and apples are tender. Serve warm with cream if desired.