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November 13, 2018
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Apple Dumplings

  • Pastry for two-crust 9-inch pie
  • 6 baking apples, pared and cored (3 inches in diameter)
  • 3 tablespoons raisins
  • 3 tablespoons chopped nuts
  • 2 1/2 cups brown sugar
  • 1 1/3 cups water

Heat oven to 425 degrees. Prepare pastry. Gather into a ball. Roll 2/3 of pastry into 14-inch square on lightly floured cloth-covered board; cut into four squares.

Roll remaining pastry into 14-by-7-inch rectangle; cut into 2 squares. Place an apple on each square. Mix raisins and nuts. Fill each apple. Moisten corners of each pastry square. Bring opposite corners up over apple and pinch. Repeat with remaining corners. Pinch edges of pastry to seal. (We made this pastry on a hot day, and next time we will divide dough into thirds for easier handling.) Place dumplings in an ungreased baking dish 13 by 9 by 2 inches.

Heat brown sugar and water to boiling. (We did this in the microwave.) Carefully pour around dumplings. Bake, spooning or basting syrup over dumplings 2 or 3 times. Bake 40 minutes until crust is golden and apples are tender. Serve warm with cream or sweetened whipped cream. Also good with cinnamon ice cream.

Jane Cricks

Thursday, August 08, 2002

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