Amish Apple Dumplings

2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
1/2 cup cold water
6 small apples, pared and cored
1/2 cup brown sugar
1 cup granulated sugar (divided use)
1 teaspoon cinnamon (divided use)
2 T butter
2 cups water, plus more to dampen edges of dough

Mix flour and salt. Cut in shortening. Add cold water, 1 tablespoon at a time, until all flour is moistened. On a floured surface, roll out the dough to an 18-inch by 12-inch rectangle. Cut into 6-inch squares.

Place an apple in the center of each square. In a small owl, combine 1/2 cup brown sugar, 1/4 cup of granulated sugar and 1/2 teaspoon cinnamon. Spoon about 2 tablespoons of this mixture into the center of each apple.

Top each with 1 teaspoon of butter. Moisten edges of dough with a little water. Bring corners to center, pressing center along edges to seal. Place the dumplings in a 13-inch by 9-inch pan.

Preheat oven to 375 degrees F.

Combine the remaining cinnamon, 3/4 cup granulated sugar and 2 cups of water in a saucepan. Heat and stir to dissolve sugar. Pour the syrup around, not over, the dumplings in pan.

Bake 40-45 minutes.