APPLE DUMPLINGS

Taste of Home
Reminisce Extra

Google Ads

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

Directions:
1-1/2 cups sugar, divided
2 cups water
4 tablespoons butter, divided
1/2 teaspoon ground cinnamon, divided
Pastry double-crust pie (9 inches)
6 small to medium apples, peeled and cored
● In a saucepan, combine 1 cup sugar, water, 3 tablespoons butter and 1/4 teaspoon cinnamon. Bring to a boil; boil for 3 minutes. Remove from the heat and set aside.
● Roll pastry into a 21-in. x 14-in. rectangle; cut into six 7-in. squares. Place one apple in the center of each square.
● Combine the remaining sugar and cinnamon; spoon into center of apples. Dot with remaining butter.
● Moisten edges of pastry; fold corners to the center of top apple. Pinch to seal.
● Place in an ungreased 13-in. x 9-in. baking dish. Pour syrup mixture around apples.
● Bake at 375 F for 45 minutes or until pastry is golden brown and apples are tender. Serve warm.