Pastry: In a large mixing bowl whisk together Flour, Sugar, and Salt. Cut in the Shortening until you have pea size crumbs. In a separate small bowl whisk together the eggs, vinegar, and water. Pour the egg mixture into crumbs and stir with a wooden spoon until the dough comes together. Divide dough in half and form 2 Rectangles. Wrap your rectangles in plastic wrap and rest in the refrigerator while you prep your apples.

Dumplings: Peal and core your apples leaving apples whole. In a small bowl stir together Sugar and 1/2 Teaspoon Cinnamon.

Remove your dough from the refrigerator one at a time. Roll out your dough so it can cover 3 of the size of your apples. With the dough sliced in 3 put one slice under an apple. Fill the cavity left from coring with two tablespoons of Sugar mixture. Pull your dough up and around the apple and seal any seam with gentle pressure. Repeat with the other two apples and place into the fridge to rest while you work with the second half of the dough and the other 3 apples. Repeat what you did with the first. Put the second set of finished apples in the refrigerator to rest.

Butter 9 x 13 Baking pan with 2 teaspoons of Butter.

Preheat the oven to 375 degrees F.

Make the caramel cooking sauce: In a Medium saucepan stir Brown Sugar, water, Butter over medium high heat until they begin to boil. Reduce heat and simmer, stirring 5 minutes. It will still be thin. Remove from heat and add tea and Vanilla. Steep 5 minutes. Strain into a liquid measuring cup and cool an additional 15 minutes. Remove apples from Refrigerator and place in the prepared baking pan. Pour Carmel over apples. Bake in preheated oven 35 minutes. If the dumplings are browning too quickly, cover lightly with foil. Sprinkle with Toasted coconut.