Thursday, October 14, 2010

Apple Dumplings

Apple dumplings are a fall food must. I've been asked more than a few times recently for my recipe and decided it's time to post it already. Christopher and Haillie will be happily surprised when they get home tonight. The recipe below is the original but I have made some changes this time around. I made a batch and a half of the dough to ensure I had enough. My apples were a tad big and more dough is better than less in the middle of assembling. And I only used nutmeg in the sauce. These are scrumptious!
Recipe found somewhere long, long ago.
Ingredients
Sauce
1 cup sugar
1 cup water
1/8 tsp cinnamon
1/8 tsp nutmeg
2 tbsp butter
Dumplings
2 cups flour
2 tsp baking powder
1 tsp salt
2/3 cups shortening
1/2 cup milk
6 whole apples
Directions
Sauce
Place the sugar, water, cinnamon and nutmeg in a small saucepan. Bring to boiling point. Add butter and stir until melted. Remove from heat and set aside.
Dumplings
Preheat the oven to 375 ⁰F. Lightly grease a 9"x13"x1-1/2" baking dish. Place flour, baking powder and salt in medium size bowl and mix it together with a fork.
Add the shortening to the bowl and cut in shortening. Add milk to bowl all at once and use a fork to just moisten the mixture.
Place the apple dumpling dough mixture on a lightly floured pastry board.
Roll the pastry out until it is large enough to cut six 6-inch squares.
Apples
Peel apples and cut them in half, then cut out the core. Place an apple on one of the 6-inch dough squares holding the two halves together. Pour some sugar into the apple and then generously sprinkle with cinnamon and nutmeg. I just about fill the center of the apple with the sugar. Place a pat of butter on the top. Take a little water and moisten the edges of the 6-inch dough square. Fold the corners to the center of the top of the apple. Pinch the dogh together at the seams.
Place the apple dumplings in the baking dish about an inch apart. Pour the sause over the apple dumplings and then sprinkle them with sugar. Place the baking dish in the preheated oven for 35 minutes.

2 comments:

Paula said...

ok, I have a few questions about this.
Do you literally use two halves of the apple in the dumpling? (without the core?)
What is a pastry board and where does one get it?
These look yummy.
I bought apples today. Yes, after all that apple butter and sauce, bought more. The commissary had them on sale and they looked so pretty in their little paper bags. I'm such a sucker for great marketing.
I have more family arriving on Saturday night and am thinking of another apple dessert. I do have leftover cranberries so I may have to do another apple/cranberry crunch.

Michelle said...

One dumpling will be one whole apple minus the core. I use to have an apple corer and that is much neater than cutting them in half. It broke and I never got around to buying another one. I use a silicone mat as my pastry board, it has inches marked off on it. Makes rolling out dough a lot easier.
I bought more apples too. I've been snacking on them with peanut butter. I can't seem to get my fill. I'm thinking of sneaking some cranberries into my next apple dessert. They've been on my mind since you mentioned them.

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