Caramel Apple Dumplings

I'm not a big fan of pie crust. I guess that is why I don't make many of them. Maybe it's because when I was a child, my mother insisted we eat every morsel of the crust, even the crimped, sometimes nearly burnt edges. But with these apple dumplings, the crust is every bit as good as the succulent baked apple waiting inside. And the caramel sauce, all I can say is, "Slurp... slurp... Mmmm... slurp."

Ingredients:
2 & 1/4 cups all-purpose flour
2 teaspoons plus 1/4 cup sugar, divided
1 teaspoon salt
1 cup shortening
2 eggs
1/4 cup water
2 teaspoons white vinegar
7 medium tart apples, peeled and cored
7 tablespoons butter
1/4 teaspoon ground cinnamon

Ingredients for Caramel Sauce:
1 jar (12-1/4 ounces) caramel ice cream topping
1 & 1/2 cups packed brown sugar
1 cup water
1/4 cup butter, cubed

Directions:
1. In a large bowl, combine the flour, 2 teaspoon sugar and salt; cut in shortening until crumbly. In a small bowl, combine 1 egg, water and vinegar, gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide into seven portions.

2. On a lightly floured surface, roll each portion into a 7-inch square. Place an apple on each pastry square; place 1 tablespoon butter in the center of each. Combine cinnamon and remaining sugar; sprinkle over apples.

3. Bring up corners of pastry to center; pinch edges to seal. Beat remaining egg; brush over pastry. Place in a greased 13-inch x 9- inch baking dish. Bake at 350 degrees for 15 minutes.

4. Meanwhile, in a large saucepan, combine the sauce ingredients. Bring to a boil; cook and stir until smooth and blended. Pour over apples. Bake 35-40 minutes longer or until apples are tender and pastry is golden brown, basting occasionally with sauce. Serve warm.