The premise of an apple dumpling is simple. An apple is wrapped with flaky pie crust and baked in a sauce with cinnamon and nutmeg. Kinda like an apple pie in miniature, but without the hard edge of just crust. And then, there is the sauce.
The original recipe called for 6 large granny smith apples. I had "seconds" from Simmons Farm which meant the slightly ugly, deformed or small fruit that wouldn't make it to the market.
- 1 recipe pastry for double-crust pie
- 6 large Granny Smith apples, peeled and cored (I used 8 small apples)
- 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
First, I peeled and cored my apples. I don't have an apple corer (shame!) so I peeled them, cut them in half and took out the core on each side. Once the apple halves were placed back together, they stuck well.
I rolled out my pie crust and divided it into 8 rectangles.
Again, modifying the recipe like I wanted, I took 2 T. butter, 3/4 c. sugar and 1 1/2 c. water and brought them to a boil for 5 minutes and added 1 t. vanilla. The sauce appeared very watery. I wondered if it would make the dough soggy.