CIDER BASTED APPLE DUMPLINGS

Steps:

• 1. Preheat oven to 350 degrees F. Generously coat an 8"X8" baking dish with cooking spray. Set aside. (If apples are large and do not fit, use a bigger baking dish.)
• 2. Simple Cider Syrup: Combine the sugar, cinnamon, water and apple cider in a small saucepan. Mix well and bring to a boil. Let boil, stirring often, for 5-6 minutes. Remove from heat and set aside to cool.
• 3. Pastry: In a large bowl, stir together the flour and salt. Using a pastry blender, cut in shortening until crumbs are formed and pieces are the size of small peas. Sprinkle 1 tablespoon of water at a time over flour mixture. Gently toss with fork and push moistened dough to side of bowl. Repeat until dough holds together. Divide into 4 equal portions, forming each into a ball and flatten out to make 4 discs. Cover and set aside.
• 4. Apple prep: Peel apples, cut in half and remove seeds. Place 1 teaspoon of butter into each of 4 apple half acvities. Divide cinnamon-sugar evenly between apples, placing other half of apple on top of "filled" half. Press lightly together (butter should act as a "glue" to hold halves together). Set aside.
• 5. To prepare pastry: On a lightly floured surface, roll each douch disc into a circle about 1/8" thick. Place a filled apple in center of each dough circle. Moisten edges of pastry with water and bring dough up around apples, being careful not to tear pastry. Press edges together on top of apple to seal.
• 6. Place wrapped apples in prepared baking dish. Gently pour cider syrup evenly over apples and sprinkle with sanding sugar. Bake for 55-60 minutes or until pastry is golden.
• 7. Serve warm