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.
- 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
- 1/3 cup sugar
- 2 tablespoons Red Hots or 1/4 teaspoon ground cinnamon
- 1/2 teaspoon cornstarch
- 2/3 cup water
- 1 tablespoon butter
- Additional half-and-half cream, optional
- 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 14x7-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 with water and gather around apples; pinch seams to seal.
- Place dumplings in an ungreased 9x5-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
Reviews for Cinnamon Apple Dumplings
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review