| APPLE DUMPLINGS: |
| 3 cups all purpose flour |
| 1 teaspoon salt |
| ¾ cup butter, chilled and cut into pieces |
| 5 tablespoons shortening |
| ½ cup chilled apple cider |
| 8 large Granny Smith apples |
| ½ cup firmly packed brown sugar |
| ½ cup currants |
| ½ cup chopped walnuts |
| 1/3 cup butter, softened |
| 1 large egg |
| 1 tablespoon water |
| 4 (3 inch) cinnamon sticks, broken in half |
| MAPLE-CIDER SAUCE: |
| 1½ cup apple cider |
| 2 teaspoons cornstarch |
| 2/3 cup maple syrup |
| ¼ cup firmly packed brown sugar |
| ¼ cup fresh lemon juice |
Combine flour and salt cut in butter pieces and shortening with a pastry blender until mixture is crumbly. Sprinkle chilled cider, 1 tablespoon at a time, evenly over surface stir with a fork until dry ingredients are moistened. Shape into 2 (½ inch thick) squares cover and chill.
Core each apple, leaving ½ inch intact on bottom. Peel top 2/3 of each apple set apples aside.
Combine brown sugar, currants, and walnuts stir in softened butter, blending well. Spoon evenly into each apple.
Roll pastry squares to 1/8 inch thickness on a floured surface cut each square into 4 (7 inch squares).
Press 1 pastry square around each apple remove any excess pastry from bottom so apple will set level. Re-roll pastry scraps and cut into leaf shapes.
Combine egg and water, beating lightly with a fork. Brush egg mixture over apples attach leaf shapes.
Place a cinnamon stick in top of each apple to resemble a stem. Place apples in a lightly greased 15 x 10 inch jellyroll pan.
Bake at 375° for 40 minutes. Pour MAPLE-CIDER SAUCE over apples bake an additional 15 minutes or until apples are tender. Place apples on a serving plate spoon sauce around apples.
MAPLE-CIDER SAUCE: Combine cider and cornstarch in a small saucepan, stirring until smooth add remaining ingredients. Bring to a boil over medium-high heat. Boil 1 minute. Makes 2 cups.
