Old Fashioned Apple Dumplings
This is a recipe I used to make. Earlier in the fall I discussed apples and wanted to share this delicious recipe.
Ingredients:
3 packages pie crust mix (each one enough for 8 or 9” pie)
3 tbsp butter or margarine, softened
3 tbsp sugar
1 tbsp raisins
2 tbsp chopped walnuts
3/4 tsp cinnamon
6 large apples
2 tbsp lemon juice
6 whole cloves
1 egg yolk
Glaze:
½ c butter or margarine, softened
1 tsp vanilla
1 ¼ c. confectioners sugar
Make pie crust pastry as directed on package. Form pastry
into 8” round, wrap in wax paper & refrigerate.
In small bowl combine butter, sugar, raisins, cinnamon &
walnuts. Blend with a fork.
Core apples.
Peel apples & brush & brush with lemon juice to keep
from browning. Using spoon, fill the centers of the apples with walnut mixture.
Preheat oven to 425 degrees. Grease a shallow baking dish,
15 ½ x 10 ½ x 1”
On lightly floured pastry cloth or surface divide pastry
evenly into 6ths. Form each piece into a round ball. Flatten each piece, then
roll out from center into an 8 ½” square. Trim edges using a pastry wheel
for decorative look. Save the trimmings.
Place an apple in center of each square, trim w strips,
brush edges with water.
Bring each corner of the square to top of the apple, pinch
edges of pastry together firmly to cover apple completely.
Roll trimmings ½” thick. With knife cut out 24 leaves, 1 ¾”
long & ¾” wide. Brush one end of each leaf lightly with water.
Press leaves o top of dumplings, press clove in
center. Arrange in the pan.
Brush with egg yolk mixed with 1 tbsp water.
Bake, brushing once with juices in pan, uncovered 40 mins or
until pastry is lightly browned and apples are tender.
Add water to pain once or twice during baking so apples
don’t burn.
With broad spatula remove dumplings to serving dishes. Serve
warm topped with the glaze.
Glaze Directions:
In medium size bowl, using electric mixer, cream butter
until light. Add vanilla, sugar & beat until smooth.
