Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Thursday, October 11, 2007

Apple Dumplings -- Pictures and Recipe

There was a request over at the Sisters and Friends for Apple Dumplings. I responded with a link to my recipe, and then responded to an e-mail for my pie crust recipe, and then I started thinking about Apple Dumplings, and before I knew what I was doing, I was rolling out dough and taking pictures. It was like a Mouse and a Cookie moment. So, I am re-posting my Apple Dumpling recipe and posting my pictures.

I believe that Apple Dumplings, like Apple Pie, are one of those things that you like the way your mom made. These are my mom's Apple Dumplings. They are the epitome of comfort food for me. Warm from the oven, with or without a scoop of vanilla ice cream -- mmmmm. I use Jonagold apples, which cook down to a soft filling. They are tart sweet. If you like a firmer baked apple, use Granny Smiths.

Apple Dumplings

6 baking apples, peeled and chopped
cinnamon to taste
1 1⁄2 cups sugar
1⁄2 cup flour
3 T. butter
2 recipes of your favorite prepared pie dough*

Preheat oven to 350 degrees F.
Mix apples with sugar and flour.
Roll pie dough into (6) 6 to 8-inch rounds.**
Place 1/6 of apple mixture on each pie dough round,
sprinkle with cinnamon (to taste) and dot with 1/2 T. butter.
Pinch together pie dough on top of dumpling.
Bake for 40 - 45 minutes.

(** I managed to get seven out of my apples and dough)

Pie Crust
( makes 1 crust -- double for dumplings)

1 - ⅓ cup flour
½ t salt
½ cup Crisco
3 T cold water (more or less as needed to hold dough together)

Cut Crisco into flour and salt until it resembles crumbs.
Sprinkle with water, one tablespoon at a time,
and stir with a fork until dough holds together.

Peel, core and chop apples, toss with sugar and flour.

Roll out dough, top with apples and then trim edges (not yet done in this picture).

Sprinkle with cinnamon and dot with butter.

Pull dough up to the top and pinch closed ( or leave open for a more rustic look like those pictured above) --
this is not a picture-perfect dessert, so don't try.

Bake for 45 -- 45 minutes until light golden brown and filling is bubbly.


Deborah said...

Those look stunning. You're on fire this week Barbara!

I made your brownies this week and up until now I thought my recipe was perfect - I stand corrected. I made your version too and everyone was raving!!!

Also tried the baked oatmeal. Very nice too, the kids loved it, but is it supposed to have that almost cakey texture? The recipe said add "both measures" of milk, but as far as I could tell it was just one cup? Maybe I did it wrong, but no one was complaining!!! Thanks for sharing!

scmom said...

Thanks, Deborah. I HAVE been cooking a lot this week -- especially considering my fridge is out and I'm running up and down the basement stairs all day!

My Baked Oatmeal was very cakey -- much like an oatmeal cookie. I'll have to check that post and edit that about two measures of milk. I must have missed that. We poured warm milk on top and it soaked it up nicely.

scmom said...

I think I figured out the "both measures." The original recipe called for one cup and one tablespoon and I edited it to one generous cup, but forgot to edit the instructions.

Deborah said...

Ah ha! Ok, just wanted to check, that's how mine was too, but did soak up milk fine.

You poor thing with the fridge! I laughed at your post on your other blog. I appreciate American refrigerators EVERY DAY!!! The ones here are TINY!!! And don't get me started on my washing machine - can you imagaine your washer taking over two hours? Well, it happens! ;-)

LauraSuz said...

Thanks again for the recipe. I can't wait to make them. The pictures help too!