"Hunger is the best sauce in the world."--Cervantes

Apple Dumplings Recipe

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This recipe for Apple Dumplings, by , is from The Gillis/Schuck Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Jackie


Crust, Standard Pastry
8 or 9 in two-crust pie
2 c Gold Medal Flour
1 tsp salt
2/3 c plus 2 tbsp. shortening or 2/3 c lard
4-5 tbsp cold water
Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water 1 tbsp. at a time, mixing until flour is moistened and dough almost cleans side of bowl (1-2 tsp water can be added if needed)
Gather dough into a ball and place on floured board.

6 baking apples (about 3 in in diameter) pare and core whole apple
3 tbsp. raisins
3 tbsp. chopped nuts
2 c brown sugar packed
1 c water

Heat oven 425

Roll 2/3 of pie dough into 14-in square, cut into 4 squaees
Roll remaining dough into rectangle 14x7 in., cut into 2 squares for a total of 6 squares
Place apple on each of 6 squares
Mix nuts and raisins, fill center of each apple
Moisten corners of dough squares, bring opposite corners of pastry up and over apple and press together.
Fold in sides of remaining corners like wrapping a package and bring up over apple and press together.
Place dumplings in ungreased baking dish 11 1/2 in x7 1/2in x1 1/2in
Heat brown sugar and water to boiling, carefully pour around dumplings
Spooning syrup over duplings 2 or 3 times during baking
40 mintues or until crust is golden and apples are tender

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Raisins and nuts are optional
Can add cinnamon or nutmeg
Serve hot or cool
Gillis way is with vanilla ice cream
You can actually still find lard in grocery stores




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