3 cups all-purpose flour 1 teaspoon salt 1 cup shortening 1/3 cup cold water 8 medium tart apples, peeled and cored 8 teaspoons butter 9 teaspoons cinnamon sugar, divided sauce: 1-1/2 cups packed brown sugar 1 cup water 1/2 cup butter, cubed
Combine flour and salt in a large basin; combine in shortening until crumbly. Incorporate water gradually while mixing the dough with a utensil until a ball forms. Constrain to eight portions. Refrigerate until easily handled.
Preheat oven to 350°. Roll each portion of dough between 2 lightly floured sheets of waxed paper into a 7-in. square. Place an apple on each square. Place 1 teaspoon butter and 1 teaspoon cinnamon sugar in the center of each apple.
Pinch the edges to seal while gently bringing up corners of dough to each center, removing any excess. If desirable, use dough scraps to create apple leaves and stems; adhere to dumplings using water.
Place dumplings in a 13-by-9-inch baking dish that has been greased. Dot with fifty percent of the remaining cinnamon sugar.
Gather the ingredients for the sauce in a large saucepan. Bring to a gentle boil while stirring to combine. Sprinkle fruits with the remaining cinnamon sugar after pouring.
After 50 to 55 minutes, bake the pastry and apples until tender and golden brown, basting intermittently with the sauce. Keep toasty.