APPLE DUMPLINGS
A great alternative to apple pie. I've been making these for over 30 years.
Provided by Gail Welch
Categories Fruit Desserts
Time 1h5m
Number Of Ingredients 20
Steps:
- 1. Wash, peel and core apples. Place in large bowl and pour pineapple juice over apples. Let soak. (If you want to leave peeling on just wash and core)
- 2. Prepare Pie dough and chill. Combine flour and salt; cut in shortening. Cut 4 tablespoons butter into small pieces and add to flour mixture. Stir in only enough ice water to moisten flour. Form dough into ball. Wrap in plastic wrap and chill for 30 minutes.
- 3. Make syrup: Mix together all ingredients Except butter; bring to a boil and simmer for 5 minutes. Stir in 1/2 stick butter.
- 4. Mix 1/2 cup sugar together with spice- 1 teaspoon cinnamon 1/4 teaspoon nutmeg. Remove apples from juice and roll apples in mix or lightly sprinkle sugar mixture over apples. Reserving the remaining mixture.
- 5. Roll out dough onto floured surface into rectangle and cut into 6 (6-inch) squares. (Parchment paper works great-no sticking) Place apple in center of each square and fill Each core with 1 teaspoonful of remaining sugar and spice mixture. Place 1/6 tablespoon piece of butter into each apple.
- 6. Moisten edges of each dough square and fold each corner to the top. Pinch the edges to seal. (Or mold dough around each apple)
- 7. Place apples in buttered baking dish then pour syrup over apples. Bake at 375F degrees for 35-40 minutes.(Basting with syrup occasionally during baking) Place in soup bowl and pour syrup from pan over top. Best served warm.
- 8. Note: May use ready made roll out pie crust (Pillsbury) instead of homemade. This is a big time saver.
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