Pastry for 9-inch Two-Crust Pie:
2 2/3 cup unsifted all-purpose flour
1 tsp. salt
3/4 cup oil
6 Tbsp. milk
Combine flour and salt in medium mixing bowl. Blend oil and milk in small mixing bowl.
Add to flour mixture. Stir with fork until mixture forms a ball. Divide dough in half; set one half aside.
Shape remaining half into a ball; flatten slightly. Place between sheets of waxed paper. Roll to a circle at least 2 inches larger than inverted 9-inch pie plate. Fit dough into pie plate. Add filling. Roll out remaining dough. Place over filling. Trim and flute edges. Cut slits in top so steam can escape. Bake according to pie recipe.
Two 9-inch pie crusts
Make pastry for 9-inch Two Crust Pie:
Roll out pastry a little less than 1/8" thick, and cut into 6-7" squares. Pare and core 6 medium tart, juicy apples.
Then prepare a syrup as follows:
Boil together for 3 minutes...
1 cup sugar
2 cups water
3 Tbsp. butter
1/4 tsp. cinnamon
Fill cavities of apples with mixture of...
1/2 cup sugar
1 1/2 tsp. cinnamon
Dot with...
1 Tbsp. butter
1. Place apple on each square of pastry. Fill core cavity with sugar and cinnamon mixture...dot with butter.
2. Bring opposite points of pastry up over the apple. Overlap, moisten, and seal.
3. Lift carefully, place a little apart in baking dish. Pour hot syrup around dumplings.
Bake immediately for 40 to 45 minutes in preheated 425*F oven, until crust is nicely browned and apples are cooked through (test with fork). Serve warm with the syrup and with cream or whipped cream.
