Apple Dumplings

This recipe is an old standby of my family. Hopefully the instructions make sense, if not let me know and I'll try to clarify. Bryce thought it was interesting that Paige picked out the apple pieces in the apple pie I made, but she ate the entire apple dumpling. I told him this was no surprise--that's why the apples are shredded. I explained how my Mom had to shred the apples so we would eat them as children -- same reason we shred the carrots and potatoes in our hamburger soup. What an eye-opening conversation this was for him!

1 9" two crust pie dough recipe
3 to 4 cups peeled, shredded apples
1/2 cup sugar
1 tsp cinnamon
1 1/2 Tbsp butter or margarine

Syrup:
1 cup sugar
2 cups water
3 Tbsp. butter or margarine
1/4 tsp. cinnamon

Make or purchase pie dough. (I usually use my sister's recipe that she says is from the Lion House Cookbook). Combine the sugar and cinnamon. On a well-floured surface, roll out pie dough thin and cut into 6 approximately 6" squares. In the center of each square place a heaping 1/2 cup apples. Sprinkle a spoonful of cinnamon sugar over the apples. Cut the 1 1/2 tbsp butter into six pieces and place one piece of butter on top of each square of apples. Fold the opposite corners of pie dough square up and secure with a toothpick. Place dumplings in a 13"x9" pan. Make the syrup by combining all ingredients and boiling for 3 minutes. Pour syrup over the dumplings. Bake at 425 degrees for 40 minutes.