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Amish Apple Dumplings




Source of Recipe


From the Apple Festival in Clinton, Illinois


Recipe Introduction


These are so wonderful. I always make them in the fall and freeze them for Thanksgiving.


List of Ingredients





Amish Apple Dumplings

6 Apples, peeled and cored
Lemon juice
1/2 c White sugar, approx
1 ts Cinnamon
Brown sugar
Butter
2 Pie pastry for 2 pies

Sugar sauce:
2 c Water
3/4 c Sugar
2 ts Vanilla
2 tb Butter
1/4 ts Nutmeg
1/4 ts Mace

Roll out pastry and cut into squares enough to cover apples completely. Peel
and core apples. Roll in lemon juice. Then roll in white sugar and cinnamon
combined. Place on pastry square. Stuff core cavity with brown sugar, butter,
brown sugar in equal parts. (The amount depends on size of core cavity, just
stuff full.) Fold pastry up around apple to completely enclose it. Place in
pan. Prepare sugar sauce by mixing water, sugar, vanilla, butter, nutmeg, and
mace and boiling for 1 minute. Let cool slightly. Pour over Apples. Bake in
375 F oven for 1 hour. Serve warm. Note: Apples may be frozen in pastry
(before sugar sauce is added) if desired. Good dessert to make ahead if you
have lots of apples around. Just let thaw when ready to use, and cover with
sugar sauce and bake as usual.

Recipe