Preheat oven to 400 degrees. Measure flour into mixing bowl and mix salt through it. With pastry blender, cut in shortening until shortening particles are the size of giant peas. Sprinkle with water, a tablespoon at a time, mixing lightly with a fork until all the flour is moistened. Gather dough together with fingers so it cleans the bowl. Press firmly into a ball. Peel and core 6 medium apples (prefer red rome). Roll out pastry into an 18x12 inch rectangle, about 1/8 inch thick. Cut into 6 inch squares. Make mixture of 1/2 cup sugar and 1 1/2 teaspoons cinnamon for filling cavities of apples. Next, prepare a syrup by boiling together for at least 3 minutes the following ingredients: 1 1/2 cups sugar, 2 1/2 cups water, 3 tablespoons butter and 1/4 teaspoon cinnamon. Place apple on each square of pastry. Fill the cavity with sugar and cinnamon mixture; dot with butter. Bring opposite points of pastry up over the apple. Overlap, moisten and seal. Lift carefully, place a little apart in baking dish. Pour boiling syrup over dumplings. Bake immediately until crust is nicely browned and apples are cooked through. Serve warm with the syrup and with cream, whipped cream, or ice cream. Bake at 400 degrees for approximately.

If you have a favorite pie crust recipe, you certainly may use it. Just remember recipe for 9 inch, 2 pie crust will provide enough dough for 6 dumplings.