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Cinnamon Apple Dumplings Recipe

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WHEN Mom made pies to feed the crew during wheat harvest, she always had plenty of dough left over, so she treated us kids to apple dumplings. I've carried on this tradition in my own family. Now my husband and I enjoy this special dessert even when I'm not baking pies.

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Cinnamon Apple Dumplings Recipe

Prep: 20 min. Bake: 35 min.

Yield: 2 Servings

20 35 55

Ingredients

1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
3 tablespoons ice water
2 medium baking apples
3 tablespoons sugar
1/2 teaspoon ground cinnamon
Half-and-half cream
SAUCE:
1/3 cup sugar
2 tablespoons red-hot candies or 1/4 teaspoon ground cinnamon
1/2 teaspoon cornstarch
2/3 cup water
1 tablespoon butter
Additional half-and-half cream, optional

Directions

In a bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in water until dough forms a ball. Roll out on a floured surface to a 14-in. x 7-in. rectangle; cut pastry in half.
Peel and core apples; place one on each square of pastry. Combine sugar and cinnamon; spoon into apples. Moisten edges of pastry and gather around apples; pinch and seal. Place dumplings in an ungreased 9-in. x 5-in. loaf pan or a shallow 1-1/2-qt. baking dish. Brush with cream.
In a small saucepan, combine the sugar, red-hots, cornstarch, water and butter. Bring to a boil over medium-low heat, stirring frequently; boil for 2 minutes. Pour between dumplings.
Bake at 400° for 35-45 minutes or until pastry is golden brown and apples are tender. Serve warm with cream if desired. Yield: 2 servings.

Originally published as Cinnamon Apple Dumplings in Reminisce Extra December 1995, p47

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Reviews for Cinnamon Apple Dumplings (2)

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Cinnamon Apple Dumplings

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Reviewed on Feb. 08, 2011 by Stephanie E.

After baking, pour the sauce on top of the dumplings and presto! Apple pie. This was phenomenal, everyone should try this recipe.

Reviewed on Oct. 18, 2010 by angson

Oh my! These were so delicious I made them two days in a row. I substituted 1/4tsp. cinnamon and 1/4tsp. nutmeg for the redhots since I didn't have any on hand. This is definitely a keeper!!!