|Sifted all purpose flour||2 1⁄4 Cup (36 tbs)|
|Shortening||2⁄3 Cup (10.67 tbs), chilled|
|Cold water||8 Tablespoon|
|Apples||6 Small, pared and cored|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Light cream||1⁄4 Cup (4 tbs)|
|Maple syrup/Maple blended syrup||3⁄4 Cup (12 tbs)|
|Butter/Margarine||6 Tablespoon, softened|
|Sifted confectionery sugar/Brown / maple sugar||1 Cup (16 tbs)|
Mix flour and salt.
Cut in shortening; till mixture resembles coarse crumbs.
Sprinkle water over a little at a time; mix lightly till all is moistened.
Form into ball; roll out on lightly floured surface to 18 x 12-inch rectangle; cut into six 6-inch squares.
Place an apple in center of each square.
Mix granulated sugar and cream; spoon into centers of apples.
Moisten edges of pastry; fold corners to center; pinch edges together.
Place 1 inch apart in ungreased 11 x 7 x 1 1/2-inch baking pan.
Bake in very hot oven (450°) for 15 minutes.
Reduce oven temperature to 350°.
Baste apples with hot maple syrup.
Return to oven and bake 30 minutes longer or till apples are done, basting with hot maple syrup every 15 minutes.
Serve with additional hot maple syrup or Hard Sauce: Cream butter with confectioners' sugar till fluffy.
Drop from teaspoon onto waxed paper, making 6 mounds.
Sprinkle generously with nutmeg; chill.