OLD-FASHIONED APPLE DUMPLINGS

By stepjo7269

Clarion-Ledger

Ingredients

• Sauce:
• Pastry for 2 (10 in.) pie shells
• 6 medium-firm cooking apples
• 2 T. lemon juice
• ½ C. granulated sugar
• 1 tea. ground cinnamon
• 1 C. brown sugar
• 2 T. (1/4 stick) butter
• 1/8 tea. grated nutmeg
• Cream
• 2 C. water
• 3/4 C. granulated sugar
• 2 T. butter
• 1 tea. vanilla
• 1/8 tea. ground mace
• ●Preheat oven to 375F.
• ●Roll out pie dough to form a rectangle 14 x 22 in and cut into 6 uniform squares.
• ●Peel and core the apples, but leave them whole.
• ●Pour the lemon juice into a small bowl.
• ●Combine the granulated sugar and cinnamon in another small bowl.
• ●Roll each apple first in the lemon juice, and then in the sugar mix. and place each on top of a dough square.
• ●Fill each apple cavity with 2 T. brown sugar and a teaspoon of butter.
• ●Pull the pastry square up over the apples and crimp the edges tightly (pastry balls will be pretty round)
• ●Place in an oiled 9x13 in. pan and bake for 1 hr. or until apples are tender.
• ●Combine all the sauce ingredients in a medium saucepan and bring to a boil. Cook rapidly for 1 min. (This can be done while the apples are cooking).
• ●Pour the sauce over the top of the dumplings after they are soft and bake 30 min. longer, basting occasionally.

Details

Servings 6

Preparation

Step 1

●Serve hot with the cream.