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      Sept. 17 Recipe: Apple Dumplings

      Apple Dumplings

      from Darlene's Kitchen

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      *Recipe for 1 Double Crust Pie Pastry

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      6 large tart Apples (Granny Smith or your favorite)

      1 stick cold butter

      3/4 cup Light Brown Sugar

      1 1/2 tsp Cinnamon

      1/2 tsp Nutmeg

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      3 cups Water

      2 cups Sugar

      1 tsp Vanilla

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      These will bake in a 375* to 400* oven, depending on your oven. Pre-heat before baking.

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      Peel and core apples. Lightly flour a flat surface and roll pastry into a 24"x16" rectangle. You can use your favorite pie crust recipe or use pre-made crust. Cut pastry into 6 squares and place an apple on each piece of pastry, stem side up. Cut butter into 8 pieces and place 1 piece of butter in the opening of each apple. Save the other 2 pieces of butter for making the sauce. Mix the brown sugar, cinnamon and nutmeg together until well blended. Divide the mixture up between the 6 apples. Poke some inside the cored opening of each apple and around the base of each apple.

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      To seal the pastry around the apples: wet fingertips and bring one corner of the pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Repeat for 2 remaining corners, remembering to seal. Gently pinch the dough at the sides to finish sealing the dough around the apple. Complete process with all 6 apples. Butter or spray a 13x9 baking dish. Place apples in dish and set aside.

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      To prepare the sauce: In a large saucepan, mix together water, sugar, vanilla and the extra 2 pieces of butter. Over medium heat, bring to a boil and continue boiling until the sugar is completely dissolved (about 5 minutes). Carefully and slowly pour over pastry covered apples (dumplings).

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      Bake for 50-60 minutes.

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      To serve: place a dumpling in a dessert dish and spoon desired portion of sauce over the top.

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      Makes 6 large apple dumplings.

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