Thursday, September 30, 2010

Apple Dumpling

This recipe is from my mother in law.   We had a craft show at an applebarn last weekend.  So I got a chance to get a lot of fresh picked apples.  I tried this recipe last year and have not made it again until today.  I am now more comfortable making doughs but still needed a lot more practice.  But I got the taste part right, according to the hubby craving for this dessert.

For the sauce:

Boil together for 3 minutes then keep warm the following

1 cup sugar
2 cups water
3 tablespoons butter (use the real butter)
2 tablespoons cinnamon

For the cinnamon-sugar mixture
1/2 cup sugar
1 tablespoon cinnamon

For the crust:

Mix with pastry cutter
5 cups flour
1/2 cup powdered sugar
4 sticks real butter (yes, that is one pound of butter)

Combine in a small bowl:
2 egg yolks plus one whole egg
2 tablespoons vinegar
2/3 cup water

Add liquid to the dry ingredients with a fork until all ingredients are moist.  It helps to refrigerate for an hour before rolling.  Use flour on board and rolling pin when rolling out.  Roll out pie crust and cut into big squares.  (Big enough to wrap up around an apple)

Core and peel apples and place in center of each square of dough.  Fill hole in apple with cinnamon sugar. 
Put a dab of butter on top of the center of apple after filled with cinnamon, then wrap the dough up and around apple.  Carefully place in baking pan.

Pour the warm sauce over and around apples.

Bake at 425 degrees for 40-45 minutes.

* If you could squeeze in more apple to make it more snug, the better.
* I still have a lot of the dough and syrup to make more than just 5 apple dumplings. 

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