My mother made apple dumplings (1940's/50's) - ordinary pie pastry wrapped around chopped apples, cinnamon, sugar and baked. What was unusual was the sauce. It was fairly transparent. ??Water, sugar, nutmeg, maybe some butter, and thickened with cornstarch?? I've searched through her recipe card file and can't find anything about this but I know she cleaned that out a few years before she died.

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