Apple Dumplings

In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into eight portions. Cover and refrigerate dough portions for at least 30 minutes or until easy to handle.

Roll each portion of dough between two lightly floured sheets of waxed paper into 7-inch squares. Place an apple on each square. Place 1 teaspoon butter and 1 teaspoon cinnamon-sugar in the center of each apple.

Gently bring up corners of pastry to the center; pinch edges to seal. If desired, cut out apple leaves and stems from dough scraps; attach to dumplings with water.

Place the dough covered apples in a greased 13-inch x 9-inch baking dish. Sprinkle with remaining cinnamon-sugar.

In a large saucepan, combine sauce ingredients (1.5 cups brown sugar; 1 cup water, 1/2 cup butter) over medium heat. Bring just to a boil, stirring until blended. Then remove from heat and pour over apples.

Bake at 350°F for 50-55 minutes or until apples are tender and pastry is golden brown, basting occasionally with sauce. Serve warm.