Apple Dumplings

Recipe adapted by permission from Love Creek Orchards' Adams Apple Cookbook, Serves 6-8

6-8 medium apples

4-5 T. sugar

6-8 tsp. butter or margarine

sprinkling of sugar

mint leaves (optional)

raspberries (optional) 

Sauce

2 c. sugar

2 c. water

1 tsp. ground cinnamon

1 tsp. ground nutmeg

4 T. butter or margarine 

Dough

2 c. all-purpose flour

1 tsp. salt

2 tsp. baking powder

3/4 c. shortening

1/2 c. milk

Combine sauce ingredients in a medium saucepan. Cook for 5 minutes over medium heat and set aside.

Core and peel apples (and, slice, if desired).

Sift together flour, salt, and baking powder. Cut in shortening and add milk, mixing well.

Roll dough to a 1/8-inch thickness and cut into squares large enough to cover each apple or mound of apple slices.

Place apples in the center of each pastry square; sprinkle each apple with about 2 teaspoons of sugar and dot with 1 teaspoon of butter. Bring all four corners to the top of the apples and crimp together.

Place dumplings in a 9x13-inch baking dish. Sprinkle with sugar. Pour sauce around dumplings.

Bake for 1 hour at 375 degrees. Garnish with mint leaves and raspberries, if desired.

Shortcut: Instead of making the dough from starch, you can buy ready-make piecrust or puff pastry in your grocery store.

See the full article in the July 1995 issue.

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