Apple Dumpling Dessert

[Roxy]

Apple Dumpling Dessert:

 

PASTRY:

 

4 cups all-purpose flour

2 teaspoons salt

1-1/3 cups shortening

8 to 9 tablespoons cold water

 

FILLING:

 

8 cups chopped peeled tart apples

1/4 cup sugar

3/4 teaspoon ground cinnamon

 

SYRUP:

 

2 cups water

1 cup packed brown sugar

 

Whipped topping or vanilla ice cream, optional

Mint leaves, optional

 

In a large bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and toss with a fork until dough can be formed into a ball. Divide dough into four parts.

 

On a lightly floured surface, roll one apart to fit the bottom of an ungreased 13-in. x 9-in. baking dish. Place in dish; top with a third of the apples. Combine sugar and cinnamon; sprinkle a third over apples.

 

Repeat layers of pastry, apples and cinnamon-sugar twice. Roll out remaining dough to fit top of dish and place on top. Using a sharp knife, cut 2-in. slits through all layers at once.

For syrup, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Pour over top crust. Bake at 400° for 35-40 minutes or until browned and bubbly. Serve warm with whipped topping or ice cream if desired. Garnish with mint if desired.