Sunday, November 21, 2010

Old Fashioned Apple Dumplings

Pastry for 2 10-inch pie shells
6 medium-firm cooking apples
2 tablespoons lemon juice
1/2 cup sugar
1 teaspoon ground cinnamon
2/3 cup brown sugar
2 tablespoons (1/4 stick) butter


2 cups water
3/4 cup sugar
2 tablespoons butter
1 teaspoon good vanilla extract
1/8 teaspoon ground mace
1/8 teaspoon grated nutmeg
Cream( drizzle)

Preheat oven to 375 degrees. Roll out the pie dough to form a rectangle 14 x 21 inches. Cut into 6 even squares.
Peel and core the apples, but leave them whole. Pour the lemon juice into a small bowl,  in another bowl combine the granulated sugar and cinnamon. Roll each apple first in the lemon juice, then in the sugar mixture.  Then place each apple in the middle of a dough square. Fill each apple cavity with about 2 tablespoons of brown sugar and a teaspoon of butter.Pull the pastry squares up over the apples and crimp the edges tightly. Place in oiled 9 x 13 x 2 inch pan. Bake for 1 hour or until apples are tender.
While apples are baking ,combine all the sauce ingredients in a medium saucepan set over high heat. Bring to a boil and cook rapidly for 1 minute. After the dumplings have baked for 30 minutes , pour the sauce over the tip of the dumplings and bake 30 minutes longer, basting occasionally. Serve hot wit cream.

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