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Preheat oven to 400 degrees F (200 degrees C). Butter a 9×13 inch pan.

Peel and core 6 good cooking apples, but keep them whole. If you have no apple-corer, take out as much of the core as possible with a pointed knife-blade.

Syrup Ingredients
1 cup granulated white sugar
2 cups water
3 Tablespoons butter (softened)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract

Filling Ingredients
1/2 cup granulated white sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
6 whole cloves
2 Tablespoons butter (softened)

Make rich biscuit dough or pie dough, roll out into thin layer like pie crust and cut into 7-inch squares.

Place apple in center of each square and fill the hole with sugar, cinnamon, nutmeg and a clove. Dot each with a teaspoon of butter.

With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple.

Melt butter in a small saucepan and stir in the water, vanilla, sugar and cinnamon. Pour over the apple dumplings. Boil for 10 minutes.

Bake 45 minutes. Just before serving pour rest of warm syrup over dumplings and serve with ice cream.

If preferred boiled, tie each dumpling loosely in a cloth, put into boiling water and cook from 45 minutes to 1 hour.