BACK IN TIME BAKED APPLES WITH VANILLA SAUCE

Back in Time Baked Apples with Vanilla Sauce image

Wow, this apple dumpling is great! The crust Barbara recommends is light and delicate with a warm cinnamon-filled baked apple inside. What really makes this recipe special is the vanilla sauce. If you make all 12 apples, I would take Barbara's advice and double the recipe for the sauce. It's thick, creamy and a great complement...

Provided by Barbara Eaton

Time 2h15m

Number Of Ingredients 17

Ingredients

VANILLA SAUCE
2 c milk
1 c sugar
pinch of salt
2 Tbsp cornstarch
1 egg
1 tsp vanilla extract
CINNAMON SUGAR MIXTURE
3/4 c sugar
1 1/2 tsp cinnamon
EGG WASH
1 egg
2 Tbsp water
pinch of salt
APPLE DUMPLINGS
2 batches of Barb's Favorite Never Fail Pie Crust or enough crust for 2 double crust pies
12 apples, medium (Cortland or Jonathans work well)

Steps:

1. VANILLA SAUCE: Bring milk to a boil in a large saucepan. (This will increase in volume while cooking so use a pan that is twice the size you think you need)
2. Combine the sugar, salt, cornstarch and egg until well mixed.
3. Remove milk from the stove and add the sugar mixture stirring with a wire whisk until completely blended. Return to heat, medium, and boil for 5 minutes stirring constantly.
4. Remove from heat and stir in vanilla. Serve sauce warm over apple dumplings. (My bet is you will start doubling this part of the recipe, there can never be too much vanilla sauce.)
5. CINNAMON SUGAR MIXTURE: Combine cinnamon and sugar until well mixed.
6. EGG WASH: Beat egg, water and salt together with wire whisk until well blended.
7. APPLE DUMPLINGS: Roll out dough using either Barb's Favorite Never Fail Pie Crust or your favorite dough recipe, to a rectangle measuring 24 x 18 inches and cut into 12 6 x 6 inch squares.
8. Put one peeled and cored apple in the center of each square.
9. Pour 1/12 of cinnamon sugar mixture into the cored out center of each apple. (That's about 3 teaspoons each).
10. Cover the apples over by bringing the four corners of the square together and sealing by pressing with your hands. Brush with egg wash.
11. Place on a greased sheet pan (I use Pam for this), with the folded corners side up.
12. Bake in a preheated 450 degree oven for 15 minutes. Then turn the heat to 400 degrees and continue to bake an additional 30 minutes or until apples are tender. (To avoid breaking the crust I use a bamboo skewer to check the apples. They should be easy to pierce when done.)