Peggy's Classic Apple Dumplings

Ingredients

• 1.8 lb rome apples 
• 2 teaspoons double-acting baking powder 
• 0.3 cup butter cut into 6 equal pieces
• 2 tablespoons butter 
• 2.3 cups flour all-purpose
• 0.5 teaspoon ground cinnamon divided
• 0.5 teaspoon ground nutmeg divided
• 0.5 cup milk 
• 0.5 cup pecans toasted chopped
• 0.5 teaspoon salt 
• 0.7 cup shortening 
• 0.3 cup sugar 
• 1.5 cups sugar 

Equipment

• sauce pan
• oven
• blender
• baking pan

Directions

1. Preheat oven to 37
2. Combine 1 1/2 cups sugar, 1/4 tsp. cinnamon, and 1/4 tsp. nutmeg in a saucepan. Stir in 1 1/2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, 5 minutes.
3. Remove from heat; stir in 2 Tbsp. butter.
4. Combine flour, baking powder, and salt.
5. Cut in shortening with a pastry blender until crumbly. Cover and chill. Meanwhile, peel and core apples.
6. Stir milk into flour mixture until moistened. Turn out onto a lightly floured surface, and knead 3 to 4 times.
7. Roll into an 18- x 12-inch rectangle.
8. Cut into 6 (6-inch) squares.
9. Place 1 apple in center of each square.
10. Combine 1/3 cup sugar and remaining 1/4 tsp. cinnamon and 1/4 tsp. nutmeg; sprinkle over apples. Press 1 piece of butter into each apple center. Moisten edges of dough with water; fold dough over apples, pinching edges to seal.
11. Place dumplings in a lightly greased 13- x 9-inch baking dish.
12. Pour sugar syrup over dumplings.
13. Bake at 375 for 40 minutes or until golden brown.
14. Sprinkle with pecans.