Apple Dumplings large granny smith apples teaspoon ground cinnamon by laurenb


									                                        Apple Dumplings

4 large granny smith apples                          2 cups white sugar
1 teaspoon ground cinnamon                           ½ cup butter
1/4 cup of flour                                     1 teaspoon vanilla extract
½ teaspoon ground nutmeg                             3/4 cup brown sugar
1 package of refrigerated pie crust                  3 cups water

Preheat oven to 400 degrees. Butter a 9x13 inch pan. Peel and core granny smith apples and set
them aside. Lightly flour a surface. Roll pie crust on the floured surface and cut it into squares
measuring about 8 inches by 8 inches. Place an apple on each piece of pie pastry with opening
facing upward. Divide butter into 8 pieces. Place 1 butter piece in the opening of each apple.
Reserve the remaining butter for sauce. Divide brown sugar between apples poking some inside
each core 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 the pie pastry square up to the
top of the apple and then bring the opposite corner to the top and press both corners together.
Bring up the two remaining corners and seal. Slightly pinch the dough at the side to completely
seal in the apple. Repeat with the remaining apples. Place in the buttered pan. Set aside.


In sauce pan combine water, white sugar, vanilla extract, and reserved butter. Place over medium
heat and bring to a boil. Boil for 5 minutes or until sugar is dissolved.

Pour sauce over the dumplings. Bake in preheated oven for 50 to 60 minutes. When done place
each apple dumpling in a dessert bowl. Spoon sauce over the top. Serve warm. If desired, can be
served with whipped cream or ice cream.

Yields: 4 servings                                           Calories per serving: 898

Phoenix Westfall               Henderson County               Intermediate - Fruit and Vegetable

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