"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Apple Dumplings Recipe

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This recipe for Apple Dumplings, by , is from Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doris Wadley
Added: Sunday, August 28, 2005

Category:
Category:

Ingredients:  
Ingredients:  
See Below

Directions:
Directions:
Prepare pastry for 2-crust 9 inch pie (will make 6 dumplings). Roll out pastry a little less than 1/8 inch thick and cut into 7 inch squares. Pare and core a medium-sized apple for each dumpling.

Prepare a syrup using:
1 Cup Sugar
2 Cups Water
3 Tbsp. Butter
1/4 Tsp. Cinnamon
Combine and boil 3 minutes.

Fill the cavities of apple with the mixture of:
1/2 Cup Sugar
1-1/2 Tsp. Cinnamon
Dot with 1 Tbsp. Butter

Place an apple on each square of pastry after filling core cavity with sugar and cinnamon mixture bring the opposite points of pastry up over the apple, overlap, moisten and seal. Lift carefully; place a little way apart in a baking dish. Pour hot syrup around dumpling. Bake at 425 degrees. Bake at once until crust is nicely browned and apples are tender. (Test with a fork). Serve warm with the syrup and cream or whipped cream. Bake for 40-45 minutes.

 

 

 

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