Prepare two large 9x13” or 10x14” baking dishes by spraying with cooking spray.
Mix flour, salt, baking powder.
Cut in shortening with pastry blender.
Add water and mix with hands to combine. Set aside.
Bring water, 2 cups sugar, ¼ tsp. nutmeg, 1-2 tsp. cinnamon and ½ stick butter to a boil.
Boil one minute and remove from heat. Set aside.
Mix remaining sugar, cinnamon and nutmeg. Set aside.
Core and pare apples.
Either use whole apples or about 1/3 of each apple, sliced.
Spread waxed paper on counter top.
Cover generously with flour.
Take a golf-ball sized piece of pie dough (or a little larger) and place on top of flour.
Sprinkle generously with flour.
Place waxed paper over top and roll out a few times.
Check for sticking by removing the waxed paper and adding more flour on top if necessary.
Roll out in circle.
Remove top layer of waxed paper and set aside to reuse.
Place whole apple or apple slices in center of rolled dough.
Sprinkle with about 1 ½ heaping tablespoonfuls of the cinnamon sugar mixture.
Dab about a teaspoon or so of butter over top.
Fold diagonal corners to center.
Pinch edges together.
Place in prepared baking dishes. Usually only about six will fit in each dish. Don’t cram them together because the dough expands while baking.
Continue rolling out all the dough and adding the apples or apple slices, cinnamon sugar and butter.
Evenly divide the syrup and pour over each glass baking dish.
Bake at 375° for about 35 minutes. (Maybe a little longer for whole apples).
Serve warm with ice cream.