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This recipe for APPLE DUMPLINGS, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joy Burgess
Added: Tuesday, August 11, 2009


1 1/2 cups sugar
2 cups water
1/2 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg, divided
1/4 cup butter
2/3 cup sugar
2 packages refrigerated pie crust
8 medium Braeburn apples, peeled and cored
3 tablespoons butter, cut up
Vanilla ice cream

Bring 1 1/2 cups sugar, 2 cups water, 1/4 teaspoon cinnamon, and 1/4 teaspoon nutmeg to a boil in a saucepan over medium-high heat, stirring constantly; reduce heat, and simmer, stirring occasionally, 10 minutes. Remove from heat, and stir in 1/4 cup butter. Set syrup aside.
Combine 2/3 cup sugar, remaining 1/4 teaspoon cinnamon, and remaining 1/4 teaspoon nutmeg.
Cut pie crusts in half and roll into 8-inch circles. Place one apple in center of each circle. Sprinkle each apple evenly with sugar mixture; dot evenly with 3 tablespoons butter.
Fold dough over apples, pinching to seal. Place in a lightly greased 9-x13-inch baking dish; drizzle with syrup.
Bake at 375 for 40 to 45 minutes. Serve warm with vanilla ice cream.

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