INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees. Butter the bottom of a 9-inch by 11-inch
cake pan. Make pie crust: Combine flour and salt. Using a pastry
cutter or large fork, cut shortening into flour mixture. Work water
mixture into flour mixture. You will end up with a nice firm pastry.
Refrigerate for
20    minutes. Make apple filling: Mix apples with cinnamon and
nutmeg. Working on a lightly floured surface, roll dough out into a
18-inch by 12-inch rectangle. Using a palette knife, spread the
softened butter over the surface of the pastry. Sprinkle apples all
over the pastry, as evenly as possible. Begin rolling up pastry,
starting with the 18-inch side of the pastry in front of you. Roll as
tight as possible. Crimp the finished edges of the pastry closed as
well as the ends. Cut this log into 1 1/2-inch by 2-inch pieces.
Place cut side down into the buttered pan, placing the pieces close
together. Place in oven and bake for 30 minutes. Make the glaze:
Combine ingredients for the glaze in a small pot. Mix well and bring
to a boil. Pour this mixture over the pan of dumplings when 5 minutes
remain in the cooking time. This recipe yields 8 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2204 broadcast 12-24-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-11-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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