Cinnamon Apple Puffs

Preheat oven to 375°F. Lightly butter a large deep pie dish (mine is 10”) or a 9” x 11” baking dish. Place apples in dish.

For the syrup:
In a medium sauce pan over medium high heat, combine the sugar, water, and red food coloring, and bring to a boil. Boil for 5 minutes to make a syrup. Pour syrup over apples. Sprinkle with cinnamon. You can substitute the red food coloring and cinnamon for Red Hots candies, like Mom does. The Red Hots will melt into the syrup, giving it the red color and cinnamon flavor.

For the pastry puffs:
In a medium bowl, sift together flour, baking powder, and salt. With a rigid pastry cutter or 2 knives, cut the shortening into the flour mixture until it looks like big crumbs. Stir in milk to combine. If using a large pie plate, divide dough into 8 portions, dropping by big spoonfuls on top of the apples. If using a rectangular dish, divide dough into 9 or 12 portions. With the back of a spoon, make a good-sized indentation in the center of each puff.

For the cinnamon topping:
In a small bowl, combine butter, sugar, and cinnamon. Divide mixture amongst the puffs’ indentations.

Place in oven and bake for 25 to 30 minutes, or until puffs are nicely browned. Let cool a bit and serve while still warm with a splash of cream or a small scoop of vanilla ice cream.

Source: Slightly adapted from Mom’s recipe box, originally from the kitchen of Doris Pirmantgen.