Apple Dumplings

October 21, 2007

For the syrup:

1 cup sugar

2 cups water

3 tablespoons butter

1/4 teaspoons cinnamon

For the dumplings:

1/2 cup sugar

1 1/2 teaspoons cinnamon

1/2 teaspoon butter

3 cups flour


1 teaspoon salt

1 cup shortening

4 tablespoons cold water

8 Golden Delicious apples

Preheat oven to 450 degrees.

To make the syrup, mix the sugar, water, butter and cinnamon in a large pot and bring to a boil. Boil for 3 minutes.

For the dumplings, mix together the sugar, cinnamon and butter and set aside.

To make the dough, mix together the flour, salt and shortening until you get a consistency like cornmeal. Gradually add water to soften, until it's soft and doughy.

Peel and core the apples.

On a floured table, roll out the dough and cut out 8 circles, each about 8 inches in diameter. Place an apple at the center of the dough. Fill the core with the cinnamon and sugar mixture. Bring the edges of the dough up and around the apple, using dabs of water to make the edges stick.

Assemble the remaining apples.

Place the apples in a baking dish with edges high enough to keep syrup from spilling over the sides. Pour syrup into the base of the dish, taking care not to get the syrup on the tops of the dumplings. Reserve some of the syrup to pour over the dumplings after they've baked.

Bake for 1 hour or until the dumplings are golden brown. Remove from oven and pour more syrup over top of the dumplings.

- Recipe courtesy of Pauline Reeder

The Herald-Mail Articles