APPLE DUMPLINGS WITH MAPLE-CIDER SAUCE

Apple Dumplings with Maple-Cider Sauce image

Number Of Ingredients 20

APPLE DUMPLINGS:
3 cups all purpose flour
1 teaspoon salt
¾ cup butter, chilled and cut into pieces
5 tablespoons shortening
½ cup chilled apple cider
8 large Granny Smith apples
½ cup firmly packed brown sugar
½ cup currants
½ cup chopped walnuts
1/3 cup butter, softened
1 large egg
1 tablespoon water
4 (3 inch) cinnamon sticks, broken in half
MAPLE-CIDER SAUCE:
1½ cup apple cider
2 teaspoons cornstarch
2/3 cup maple syrup
¼ cup firmly packed brown sugar
¼ cup fresh lemon juice

Steps:

Combine flour and salt cut in butter pieces and shortening with a pastry blender until mixture is crumbly. Sprinkle chilled cider, 1 tablespoon at a time, evenly over surface stir with a fork until dry ingredients are moistened. Shape into 2 (½ inch thick) squares cover and chill.Core each apple, leaving ½ inch intact on bottom. Peel top 2/3 of each apple set apples aside.Combine brown sugar, currants, and walnuts stir in softened butter, blending well. Spoon evenly into each apple.Roll pastry squares to 1/8 inch thickness on a floured surface cut each square into 4 (7 inch squares).Press 1 pastry square around each apple remove any excess pastry from bottom so apple will set level. Re-roll pastry scraps and cut into leaf shapes.Combine egg and water, beating lightly with a fork. Brush egg mixture over apples attach leaf shapes.Place a cinnamon stick in top of each apple to resemble a stem. Place apples in a lightly greased 15 x 10 inch jellyroll pan.Bake at 375° for 40 minutes. Pour MAPLE-CIDER SAUCE over apples bake an additional 15 minutes or until apples are tender. Place apples on a serving plate spoon sauce around apples.MAPLE-CIDER SAUCE: Combine cider and cornstarch in a small saucepan, stirring until smooth add remaining ingredients. Bring to a boil over medium-high heat. Boil 1 minute. Makes 2 cups.