Meet the Cook: The credit for this goes to one of our three grown daughters (we also have a grown son and three grandchildren). My husband loves apple dumplings, but they take so long. So Kathy created a quick-to-fix variation with a nice bonus: no bites of dry crust without filling since it's all mixed throughout! -Janet Weaver, Wooster, Ohio
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1-1/3 cups shortening
- 8 to 9 tablespoons cold water
- 8 cups chopped peeled tart apples
- 1/4 cup sugar
- 3/4 teaspoon ground cinnamon
- 2 cups water
- 1 cup packed brown sugar
- Whipped topping or vanilla ice cream, optional
- Mint leaves, optional
- In a large bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and toss with a fork until dough can be formed into a ball. Divide dough into four parts.
- On a lightly floured surface, roll one apart to fit the bottom of an ungreased 13-in. x 9-in. baking dish. Place in dish; top with a third of the apples. Combine sugar and cinnamon; sprinkle a third over apples.
- Repeat layers of pastry, apples and cinnamon-sugar twice. Roll out remaining dough to fit top of dish and place on top. Using a sharp knife, cut 2-in. slits through all layers at once.
- For syrup, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Pour over top crust. Bake at 400° for 35-40 minutes or until browned and bubbly. Serve warm with whipped topping or ice cream if desired. Garnish with mint if desired. Yield: 12 servings.
Originally published as Apple Dumpling Dessert in Country Woman September/October 1997, p33
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