A very moorish apple pastry dessert. Nice both and hot and cold, after a meal or as midday treat.
4 large cooking apples, pared, cored and cut into eighths
1/4 cup shortening
2 cups sifted flour
1/8 teaspoon salt
1/2 cup water
2/3 cup sugar, or to taste
1/2 teaspoon cinnamon
2 tablespoons butter
2 cups boiling water
Combine the flour and salt; cut in the shortening.
Add enough water to make a stiff dough.
Roll the dough out thinly - like noodle dough; cut into 2-inch squares.
Arrange alternate layers of apples and dough in a heavy-gauge pot, sprinkling each layer of apples generously with sugar to sweeten and cinnamon.
Adjust the amount of sugar you use according to the tartness of the apples.
Dot the top layer of pastry squares with butter.
Pour in the boiling water and cover the pot.
Cook over low heat for 25 to 30 minutes or until the apples are tender.
Serve hot or cold with cream.
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