A couple weeks ago, a friend gave us oodles of apples from an apple tree that blew over in the wind. After they were delivered, the Man of Steel helped me freeze a whole bunch of applesauce, 3 apple pies, and 2 dozen apple dumplings. You’ll find the recipe for apple dumplings below.
Mom’s Apple Dumplings
Step 1: Make a batch of Grandma Conrad’s Never Fail Pie Crust. Let it sit for at least 10 minutes.
Step 2: In a saucepan, combine 2 cups water, 1/2 cup sugar, 3 tablespoons butter (or Earth Balance Vegan Stick for a non-dairy version), and 1/4 teaspoon cinnamon. Bring to a rolling boil. Remove from heat and set aside.
Step 3: Peel, core, and slice 6–8 cups of apples. Put them in a large mixing bowl. Add 1/4 cup of sugar and 1 1/2 teaspoons cinnamon. Mix together until apples are coated with sugar and cinnamon.
Step 4: Preheat the oven to 425 degrees. Take 1/4 of the pie dough and roll it into a rectangle about 15 inches long and 8 inches wide.
With a paring knife, cut the dough into 6 pieces.
Fill each section of dough with as much of the apple mixture as it can hold.
Fold the dough up and around the apples.
Place 12 dumplings in a 9 x 13 inch baking pan. Pour the syrup over the dumplings.
Bake the dumplings at 425 degrees for 15 minutes. Turn the oven down to 350 degrees. Continue baking for 30–35 minutes until the apples are soft when a fork is inserted into one of the dumplings.
Cool and serve with ice cream, milk, or half-and-half.
