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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fran Mottram's Apple Dumplings Recipe

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This recipe for Fran Mottram's Apple Dumplings is from Lippincott Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 tart cooking apples, peeled and cored
1/4 c. margarine or butter
1-1/2 c. sugar
2 c. water
1-3/4 tsp. cinnamon
pie pastry
Directions:
Directions:
1. Preheat over to 425 degrees. Roll pastry to about 1/8" thickness and cut into squares. I get 2 tarts out of one pie crust (Pillsbury rolled crusts).

2. Peel and core center of apples (do not slice - keep whole).

3. SYRUP: Bring to a boil 1 cup of the sugar, 2 cups of water, 3 tsp. margarine/butter, 1/4 tsp. cinnamon. You, basically, want this to thicken up slightly - it does not take long once it comes to a boil.

4. Mix remaining sugar and cinnamon together.

5. Put an apple on center of each pastry square. Fill apple cavity with the sugar/cinnamon mixture and put a pat of butter on top of center.

6. Bring opposite side of pastry over apple sides. Place in a baking dish a few inches apart.

7. Pour the hot syrup around the dumplings.

8. Bake in preheated over for 40 minutes or until crust is browned.
Number Of Servings:
Number Of Servings:
6

 

 

 

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