CRUST
2 c. flour
1 tsp. salt
2/3 c. Crisco
5½ Tbsp. ice water (more or less)
In large mixing bowl, combine flour and salt. Cut in Crisco with pastry blender until mixture is uniform. Sprinkle with water, 1 Tbsp. at a time, then toss lightly with large spoon. When all water has been added, work dough into a firm ball. Let rest five minutes. Flour board or cabinet top with flour. Roll out. Place pan face down on dough to make imprint. Cut out. Use the outside for strips. Cut or tear into strips and place them in the boiling filling. Stir well, so that all crust pieces are covered, and not burning. After putting filling in pan, place dough carefully on top, then brush with milk, cut slits in the top for air holes, and sprinkle with sugar lightly. This makes enough dough for 1 large cobbler top and strips cooked in pie.
FILLING
2 qts. canned apples
2 c. sugar
2 tsp. cinnamon
abt. 3½ Tbsp. margarine
Put apples in a pan on the stove, pouring half of the sugar in with the apples. Mix cinnamon in with the rest of the sugar, then pour into the pan. Stir in margarine and bring to a boil. Once the mixture is boiling, add the dumplings. Cook for five to ten minutes, or long enough to cook the dumplings thoroughly. When cooking is done, pour mixture into the pan and follow crust instructions.
Bake 30 minutes, checking occasionally.
Serve with warm with ice cream.
