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1
For the pastry dough: Mix the flour and salt together in a large bowl.
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2
Add the lard and butter and mix with your hands until crumbly.
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3
Slowly add 1/2 cup water and mix until the dough comes together, then coat with flour to prevent sticking.
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4
Refrigerate the dough for a minimum of 2 hours and preferably overnight.
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5
Preheat the oven to 375 degrees F. Roll out the dough to a 1/8-inch-thick square on a lightly floured surface.
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6
Cut the dough into six 7-by-7-inch squares.
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7
For the apple filling: Peel and core the apples.
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8
Place an apple in the center of each dough square.
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9
Put 1 teaspoon butter into the center of each apple.
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10
Push some brown sugar down on top of the butter until packed tight in the center of the apple.
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11
Put 1 teaspoon butter on top of the sugar.
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12
Sprinkle cinnamon liberally across the dough and filled apples.
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13
Fold opposite corners of the dough up around each apple, and then turn over and mold the rest of the dough over the apples, being careful not to leave any parts of the apples exposed.
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14
Tear off any excess dough on bottom of each apple.
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15
Place the apples in a 9-by-13-inch baking dish.
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16
For the dumpling sauce: Combine the granulated sugar, butter, vanilla and 3 cups water in a small saucepan and bring to a boil over high heat.
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17
Ladle 1/2 cup of the dumpling sauce over each dumpling and pour the excess sauce in the side of the baking dish.
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18
Bake until the crust is golden brown and the fruit is tender, about 35 minutes.
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19
Serve warm.
