Ingredients: |
Ingredients: 1 (15 oz) package of refrigerated pie crust
6 Rome (red) or Granny Smith (green) apples, cored
6 Tbsp golden raisins
1 egg, beaten
½ cup butter, melted
1 cup firmly packed light brown sugar
¼ cup corn syrup
½ cup apple juice
1 tsp ground cinnamon
6 cinnamon sticks
Garnish, more golden raisins
Vanilla Ice Cream
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Directions: |
Directions:Unroll piecrust onto lightly floured surface. Cut dough into 12 (10”x1”) strips, reserving scraps for later use. Crisscross 2 strips of dough on surface, forming an “X”.
Place apple on top and fill cored out apple with golden raisins. I just pack them in.
Pull strips up and over apple, pressing dough into core; trim off any excess, if necessary. Repeat with remaining apples.
Reroll scraps if necessary & cut out leaf shapes from dough using a paring knife. Gently score designs in leaves using knife. This is easier than you think, I promise!!!
Stir together egg & 1 Tbsp water; brush dough strips on apples with egg wash. Gently press leaves onto dough strips at top of apples; brush with egg wash.
Whisk together melted butter & next 4 ingredients; pour mixture into a 13x9 inch baking dish. All this can be done in advance & put in fridge until ready to put in the oven.
Place apples on top in the pan.
Bake at 425 for 15-20 minutes and then lightly cover w aluminum foil to avoid pastry from excessive browning. Cook another 7-12 minutes. (Total cooking time = 22-32 minutes)
Remove from oven and place a piece of cinnamon stick into center to resemble stem. Plate/bowl it, and spoon sauce on top. Garnish with more golden raisins & serve with vanilla ice cream. |
This recipe for Cinnamon-Caramel Apple Dumplings with Golden Raisins is from