Apple Dumplings
A traditional Pennsylvania Dutch dessert, apple dumplings are warm and satisfying, perfect to serve with ice cream for dinner
Ingredients
Dough
- 3 cup flour
- 1 cup Crisco
- 2 tsp vinegar plus enough water to make 1/4 cup
- 1/4 cup milk
- 1/4 cup oil
- pinch of salt
Apple Filling
- 3 tbsp butter
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 cup toasted pecans, chopped
- 6 apples, peeled and cored
- 1 Nature's Yoke egg white
- 2 tbsp sugar
Cinnamon Sauce
- 2 tbsp butter
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1 cup water
- 2 tsp cornstarch dissolved in 2 tsp. water
Instructions
Dough
- Cut Crisco into flour. Mix together liquids and salt and blend into flour mixture. Knead well. Roll out on floured surface and cut into 6 squares, approximately 6 inches square.
- Adjust oven rack to lower-middle position and heat oven to 425 degrees.
Apple Filling
- Mix butter, brown sugar, cinnamon and nuts in a small bowl. Spoon a portion of the mixture into each hollowed out apple.
- Set an apple on each square of dough. Bring up the four corners of dough around the apple and pinch edges to seal. Place on a large greased baking dish or cookie sheet.
- Brush dumpling tops and sides with egg white; sprinkle with sugar.
- Bake dumplings until pastry starts to turn golden brown, around 10 minutes. Reduce heat to 375 F. and bake until golden brown, around 20-30 minutes longer.
Cinnamon Sauce
- Bring water, butter, brown sugar and cinnamon to a boil in a small saucepan. Add cornstarch/water mixture. Whisk into hot syrup for a smooth sauce. Cover, and keep warm.
- For each serving, spoon a portion of sauce on a dessert plate. Set apple dumpling over warm sauce; serve immediately.
