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Old-Fashioned Apple Dumplings

Source of Recipe

Marcia Adams "Cooking from Quilt Country" pg 74


Recipe Introduction

This is still one of the best apple desserts ever created. Whole apples are wrapped in pastry, then baked in a clear vanilla sauce. It is served regularly on Hooiser Tables.

List of Ingredients

pastry for two 10" pie shells
6 medium apples (firm, cooking apples)
2 tablespoons lemon juice
1/2 cup sugar
1 teaspoon cinnamon
2/3 cup brown sugar
1/4 stick butter

SAUCE
2 cups water
3/4 cup sugar
1/4 stick butter
1 teaspoon vanilla
1/8 teaspoon ground mace
1/8 teaspoon nutmeg, grated
Cream


Recipe

Preheat oven to 375°. Roll out pie dough to form a rectangle 14x21 inches. Cut into 6 uniformed squares.

Peel and core apples, but leave them whole. Pour the lemon juice into a small. In another small bowl combine sugar and cinnamon. Roll each apple first into the lemon juice, and then into the sugar mixture and place each on top of a dough square. Fill each apple cavity with approximately 2 tbsp brown sugar and a teaspoon of butter. Pull the pastry squares up over the apples and crimp the edges tightly; you will have a pretty round pastry balls. Place in an oiled 13x9 inch pan. Bake for 1 hour or until apples are tender.

While the apples are baking, combine all the sauce ingredients in a medium saucepan set over high heat. Bring to a boil and cook rapidly for 1 minute. After the dumplings have baked for 30 minutes, pour the sauce over the top of the dumplings and bake for 30 minutes longer, basting occasionally. Serve hot with cream. Serves 6


NOTE:

Unbaked dumplings, WITHOUT the sauce, can be frozen before baking. Bake, unthawed, at 400° for 30 minutes, then cover with the sauce and proceed as above.