Darlene's Apple Dumpling Pie

Dumplings:
2 cups flour/ 3/4 cup shortening
2 tsp baking powder/ 1 1/4 cup milk

Filling:
2 cups water/ 2 cups sugar
1 tsp cinnamon/ 2 Tble margerine

Preheat oven to 375. In a saucepan mix filling mixture and bring to a boil stirring constantly as not to burn to pan. Set aside. Cut in flour and shortening. Mix remaining dumpling mixture then place on rolling sheet on approximately 1/2 cup flour spread out. Knead in flour to work dough (about 1-2 cups, it should still be sticky but workable). Roll out into 4 strips (sized to fit: 1/2 of a 9x13 inch casserole pan per there are 2 strips on top and bottom) Place 2 strips side by side on the bottom of 9x13 pan. Place fruit (apples peeled and sliced enough to fill pan to 3/4 to top). Sprinkle with 3 teaspoons of sugar and 1 teaspoon of cinnamon. These can be fresh apples (boiled for 30 minutes to tenderize) or they can be bottled apples. You can use peaches also. Place 2 other dumpling layers on the top of fruit. Then pour filling mixture over whole pie. It should saturate the whole dumpling and have free standing liquid in pan. Place on a cookie sheet (as not to drip in oven) and bake for 30 minute. Let cool. It will set as it cools. Refridgerate mixture if you want totally set. It still is very moist and has a slight bit of liquid in the bottom of pan. Serve warm with vanilla ice cream.