Mix with pastry knife:

3 c plain White Lily flour

1 beaten egg

1 c Crisco or butter

1 t salt

1 t vinegar

When it is the consistency of corn meal. Add 5 T cold water and stir with a fork.

If the dough will form a ball, divide into thirds and roll out each crust on floured

board.  If the dough is still too dry, add more water 1 T at a time. Try not to stir

with a fork any more than necessary because this makes the dough tough.

Roll out dough and cut 8” squares.

Mix together:

6 peeled, cored and sliced apples

1 c sugar

1 c brown sugar

½ c plain White Lily flour

1 t cinnamon

1 t clove

1 t allspice

1 t nutmeg

Spoon evenly on pastry squares.

Dot each square with 1 T butter

Fold dough up so that corners come together in center of apples.

Press seams together to form closed pouch

Leave a small opening at top by folding back corners very slightly

You may decorate the pouch with left over dough if you like.

Bake in baking pan 10 min at 400^o and 40 min at 350^o or until dumplings are golden brown.

Serve hot with caramel sauce and whipped cream.