Apple Dumplings

This is a recipe I shared for the first time ever last fall. I first made this dessert about 16 years ago, and have been asked numerous times for the recipe. I finally decided to share it because it is one of my favorites. Over the years, I have made very minor changes to the recipe, but the basics have stayed the same.

These apple dumplings just scream fall dessert. The apples are wrapped in pastry and baked, then topped with an apple cider sauce and served with either vanilla ice cream or maple whipped cream. They are a bit labor intensive, so they are usually reserved for special occasions in our house. Hopefully you enjoy these as much as my family does. If not, seek mental help.

Apple Dumplings

8 Granny Smith apples

6 Tbsp unsalted butter, softened

1/2 cup brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/3 cup raisins, if desired

1 recipe Basic Pie Crust

1 recipe Apple Cider Sauce (see below)

Preheat oven to 400 degrees F.  In small bowl, mix butter, brown sugar, cinnamon, nutmeg, and raisins (if using).  Set aside.

Cut a very thin slice off the top of each apple. Using a melon baller, scoop straight down from top to remove seeds. Make sure you leave the bottom of the core intact or the apple will fall apart. Peel apple, leaving about 1/4 of peel around bottom of apple. Divide butter mixture evenly between apples and stuff into cavity.

Roll 1/2 of dough out to 16x16 inch rectangle. Cut dough into four 8x8 inch squares. Place once apple in center of each square. Fold dough up around apple and, using a small amount of water, seal at top. Repeat with remaining apples and other half of dough. Cut a small slit in top over center of apple to allow steam to escape. Bake at 400 degrees F for 15 minutes, then reduce heat to 350 degrees F and bake for another 20 minutes, or until crust is golden brown. Top each apple with 3 Tbsp of Apple Cider Sauce and return to oven for 5 minutes. Let cool for at least 45 minutes before serving.

To serve, top Apple Dumplings with remaining warm Apple Cider Sauce and a scoop of vanilla ice cream or a dollop of maple whipped cream.

Apple Cider Sauce

3 cups cups apple cider, divided

2/3 cup brown sugar

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/4 tsp allspice

3 Tbsp cornstarch

In medium saucepan over medium low heat, bring 2 1/2 cups apple cider to a simmer. Stir in brown sugar, cinnamon, ginger, nutmeg, and allspice. Cook 5 minutes. In a small container with a tight fitting lid, shake remaining 1/2 cup cold apple cider together with cornstarch to dissolve. Slowly pour cornstarch mixture into simmering apple cider, whisking constantly to avoid lumps. Bring to a boil and cook 1 minute. Remove from heat.