From Baxter's Echo Hill Orchards, Monson. Margaret Baxter recommends placing each dumpling in a small, disposable foil container (available in most supermarkets) to prevent the brown sugar sauce from burning while the apples bake.

For the dumplings:

2 cups flour

1/2 cup vegetable shortening, chilled and cut into 1-inch pieces

3 tablespoons water

6 small apples, such as Empire or Cortland, stems removed

For the sauce:

2/3 cup packed dark brown sugar

2 tablespoons water

Pinch ground cinnamon

Preheat the oven to 425 degrees.

To make the dumplings, place the flour in a bowl (or the work bowl of a food processor fitted with a metal blade) along with the shortening. Rub the shortening into the flour (or add it to the processor) until the mixture resembles bread crumbs. Add the water and work the dough (or pulse the machine) until it just comes together.

On a lightly floured surface, roll out the dough into a 1/8-inch-thick rectangle, approximately 18 by 12 inches. With a sharp knife, cut the dough into 6 equal squares (each approximately 6 by 6 inches). Prick each square in several places with a fork, to allow steam to escape, and place over the top of each apple (smooth over the stem area). Pinch the four corners together under each apple's bottom and place each in a small foil container. Bake for 10 minutes; prepare the sauce.

To make the sauce, combine the dark brown sugar, water, and cinnamon in a small saucepan over medium heat. Stir until the sugar is dissolved. When the apples have baked for 10 minutes, brush each one with 1 tablespoon of the sauce. Continue baking for 10 to 15 more minutes, or until the pastry is golden. Place each apple on a dessert plate and drizzle with the remaining sauce.

Serves 6.