Thursday, November 21, 2013

Old Fashioned Apple Dumplings

 
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.