Pastry:
2 1/4 cups flour
3/4 teaspoon salt
3/4 cup shortening
7-8 tablespoons ice water

Sift flour and salt into mixing bowl. Add shortening and cut in with a pastry blender until the mixture reaches the consistency of coarse cornmeal. Remove 2/3 cup of flour mixture and blend with water. Add to first mixture and blend. Roll dough 1/8-inch thick between two pieces of waxed paper. Cut into six 7-inch squares.

Apples:
6 medium apples
1/2 cup sugar
2 teaspoons flour
1 1/2 teaspoons cinnamon
2 tablespoons butter

Peel and core apples and leave whole. Place one on each square of pastry. Mix cinnamon, sugar, and flour; fill cavity of each apple. Dot tops with butter. Moisten points of pastry squares. Bring opposite points over apples and seal well. Place dumplings 2 inches apart on sprayed cookie sheet. Bake at 350 for 45 minutes or until browned.

HELPFUL HINT: Buy or pick firm, well-colored apples with no blemishes. Keep stored in refrigerator crisper, but never with other fruits or vegetables.