Okay, my grandmother makes the BEST apple dumplings. Resolved to figure this out, I looked up a few recipes and decided to give it a whirl. She, ofcourse, has no recipe. I decided to try some peach dumplings. I love, love, love peach. Anyway, I started this process on Monday and finally got them made tonight for dinner. It is an understatement to say that they were FANTASTIC. Here is the recipe and I had to take a pic because they turned out pretty too. The recipe is a combo of my mother-in-law's pastry recipe and an internet assembly & sauce recipe.
Yvonne Martin Pastry Recipe
1 cup flour
1/3 cup crisco shortening
1/2 teaspoon salt
For Pie Crust: 1 1/2 cup flour, 1/2 cup shortening, 3/4 teaspoon salt
Cut up w/pastry blender into peasize. Make a well in center of mixture. Add tablespoons of ice water, mix gently from the center, shape into ball. (approx. 8 Tblsp water) Chill. Roll out on foured surface.
Old Fashioned Apple Dumplings
INGREDIENTS
1 recipe pastry for double-crust pie
6 large Granny Smith apples, peeled and cored
1 recipe pastry for double-crust pie
6 large Granny Smith apples, peeled and cored
or any type of fruit that sounds good! peaches...yummy
1/2 cup butter
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups water
2 cups white sugar
1 teaspoon vanilla extract
1/2 cup butter
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups water
2 cups white sugar
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.
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