Apple Dumplings
from Betty Crocker Cookbook, 1950 edition

Makes 4 or 6 dumplings.

For Peach Dumplings, see note below.

Dough for 8" Two-Crust Pie (for 6 apples, use 9" Two-Crust Pie recipe)
4 (or 6) apples, cored but left whole (I like to use MacIntosh apples)

raisins
walnuts, chopped very coarsely
cinnamon
butter

Syrup: For 4 apples 2/3 cup sugar 1 1/2 cups water 2 T. butter 1/4 tsp. cinnamon

For 6 apples 1 cup sugar 2 cups water 3 T. butter 3/8 tsp. cinnamon

Make pie crust for two-crust pie. Roll out 1/8" thick and cut into 7" squares. Place a cored apple in the center. Stuff with raisins, walnuts, cinnamon and a dot of butter. Bring points of pastry up and seal edges. Place in a baking pan.

In the meantime, boil the syrup ingredients together for 3 minutes. Pour the hot syrup around the dumplings. Bake at 425° F. for 30 - 40 minutes until the apples are cooked and the pastry is browned.

Serve hot with fresh whipped cream.

Note: Ripe pitted peaches can be used in place of apples. Stuff with sugar, cinnamon, and butter, or use jam or jelly instead. If the peaches are small, you can get 8 dumplings out of a 9" Two-Crust Pie recipe.