Every year in late September, as I walk around my hometown fair eating an absurd amount of not-so-healthy food, I’m always amazed at the huge lines at the stands selling homemade apple dumplings. So rather than spending time standing in line — and trying to make room for a dumpling in my already overstuffed stomach — I started making my own so I can enjoy them at home.
This recipe basically is a deconstructed version of my mom’s apple pie recipe. I make my own crust, but store-bought also would work; just buy a double pie crust. You can make them in a 9X13-inch baking dish or, like I do, in individual foil pans, which are perfect for freezing.
- 21/2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup vegetable shortening
- 1/2 cup cold water
- 8 Granny Smith apples, peeled, cored, and sliced into 1/2-inch-thick stackable rounds (I use an apple peeler, which takes care of all these steps at one time; well worth the $20.)
- 1/3 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon cinnamon
- 8 teaspoons unsalted butter, divided
- 2 tablespoons unsalted butter
- 3 cups water
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- Preheat oven to 400 degrees.
- In a sauce pan, stir together the sauce ingredients. Bring to a boil, and cook for 5 minutes, until sugar is dissolved. Set aside.
- In a bowl, combine the flour, salt, and baking powder. Add the shortening, and with hands, combine until pea-size pieces form. Add cold water, and work with hands until a ball.
- Roll out dough on a floured surface. Cut into 8 8x8 inch squares.
- Place a sliced apple onto a square of dough. Add a teaspoon of butter and a teaspoon of the sugar mixture into the center of the apple. Sprinkle an additional teaspoon of the sugar mixture over the top and around the base of the apple.
- Fold corners of dough around and over the top of apple, gently pressing seams to seal.
- Place in a baking dish. Repeat with remaining dough and apples.
- Pour sauce over dumplings.
- Bake for 50-60 minutes, until the apples are tender and the crust is golden.
- Cool slightly before serving.
- If freezing, cool entirely, then wrap with foil and store in an airtight bag in the freezer.
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