This tasty recipe is from the late Rosemary Carter, a Hoosier farmer, via her daughter-in-law, Jane Deichler Carter. The pie crust recipe is the no-fail one the author has been using for years from the Julia Child cookbook, From Julia Child's Kitchen.
Combine salt and flour in a food processor. Add butter and pulse until pea-sized. Through top feeder tube, add water until dough just starts to clump.
Turn out onto a floured surface. Gently smear together a bit at a time until it is a cohesive mass.
Shape into a disk, wrap in plastic, and refrigerate for at least half an hour.
Preheat oven to 350 degrees (F). Grease a 9" x 13" baking dish with butter.
In a bowl, toss the apples with the cinnamon and nutmeg.
In a small saucepan, dissolve sugar in two cups of water and stir until dissolved. Bring to a simmer, then turn off the heat and cover to keep warm.
Roll out pie dough to an 1/8-inch thickness. Cut into 4-inch squares.
Place an apple quarter in a square. Gently stretch the edges up and around it and pinch them shut. If the dough tears a little, it doesn't matter. Place the dumplings in the baking dish. Repeat. Makes 24 dumplings.
Pour the hot syrup over the top. Bake for about 50 - 60 minutes or until the syrup bubbles up and becomes thick and gooey and the tops are slightly brown.
Enjoy warm with vanilla ice cream or whipped cream.
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