This is honestly probably my best recipe I make! Everyone loves them and they just remind me of the Fall so much! Hope you like them if you try them!
Paraphrased from the Topeka Capital-Journal, United Methodist Women at Tecumseh United Methodist Church
Jonathan apples, peeled and cored
3 cups flour
1 t. salt
1 1/3 cups shortening
1 egg, beaten
5 T. cold water
1 t. white vinegar
1⁄2 cup sugar
1 1⁄2 t. cinnamon
1 cup sugar
2 cups water
3 T. butter
1⁄4 t. cinnamon
For dough: Mix salt and flour and cut shortening in until it is crumbly. Mix egg, cold water, and vinegar together and add this mixture to shortening mixture, kneading until it forms a smooth ball. Should be enough dough for 9 medium apples.
For each dumpling: Roll out a portion of the dough large enough to make about a 9-inch circle. Place apple in the center of the circle. Mix sugar and cinnamon together to make the topping, and fill each cored apple with a heaping teaspoon of the mixture. Dot top of core with a tablespoon of butter (I never do a tablespoon, probably more like a teaspoon.) Bring the dough up around the apple and seal together at the top of the apple.
For syrup: Mix sugar, water, butter, and cinnamon in a saucepan and bring to a boil; let simmer for approximately 3 minutes.
Place dumplings in a baking dish so that they aren’t touching each other. Pour syrup mixture in pan, but not on top of the apples. Bake at 400 degrees for 1 hour until dumplings are lightly browned and the apples are very tender.