Old-Fashioned Apple Dumplings

In large bowl, mix flour, salt, and 2 tablespoons brown sugar. Withpastry blender or two knives used scissor-fashion, cut in shortening untilmixture resembles coarse crumbs. Stir in 5 to 6 tablespoons cold wateruntildough holds together; set aside. In small bowl, mix dried fruit, margarine,1/4 cup brown sugar, and 1 teaspoon cinnamon.

Peel apples. With melon baller, remove cores but do not go all the waythrough to bottom. Press dried-fruit mixture into cavities. Preheat ovento400 degrees F. Grease 15 1/2" by 10 1/2" jellyroll pan.

Reserve 1/3 cup dough. On floured surface, with floured rolling pin,rollout remaining dough, using a ruler to help shape dough into 21" by 15"

rectangle. Cut dough into six 7-inch squares.

On waxed paper, mix remaining 2 tablespoons brown sugar and 1/2 teaspooncinnamon. Roll an apple in sugar mixture. Center apple on a dough square;

brush edges of dough with some beaten egg.

Bring dough up over top of apple. Press to shape; seal edges. Placedumpling in jellyroll pan. Repeat to make 6 dumplings in all.

Roll reserved dough 1/4 inch thick. Using knife, cut out as many leavesas possible. Score leaves with back of knife to make veins. Brushdumplingswith egg. Attach leaves; brush with egg. Press in cloves for stems. Bakedumplings 35 to 40 minutes, until pastry is golden and apples are tenderwhenpierced with knife.