PIE CRUST AND APPLE DUMPLINGS
4 c. flour
1 Tbsp. sugar
2 tsp. salt
1 Tbsp. vinegar
1 3/4 c. vegetable shortening
(Crisco is best; buttery
flavor is better)
1/2 c. water
Mix flour, salt, sugar and shortening well. Add remain-
der of ingredients. Best to let stand 15 to 20 minutes or
overnight if possible before rolling.
Make pie crust. Should make approximately 8 (depending
on size of apples and how thin dough is rolled).
Pare baking apples, cut in half and core. Place a pat
of butter (oleo) in core hole of one half of apple, and a
tablespoon of brown sugar in other half. Press together. Roll
enough dough to cover apple. Sprinkle a little cinnamon on
dough, place apple on that; sprinkle a little more cinnamon on
top of apple. Bring sides of dough up around apple and firmly
press together. Place in a baking pan and sprinkle a little
cinnamon and white sugar on top of it. Bake approximately 1
hour at 350 degrees.