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Baked Apple Dumpling Pie

Marlene Parrish, Cooking for One columnist

I've made this pie so often in the past few months, I'm getting carpal tunnel syndrome from rolling out the dough. By popular demand, this pie has been my contribution to my book club, a potluck supper and a couple of extended-family dinners. To serve, just scoop out the mounds with a large serving spoon and top with vanilla sauce. Ice cream is good, too. The recipe appeared in my Cooking for One column in November. I have since tweaked the ingredient list so that all ingredients are one-quarter of a measure.

Baked Apple Dumpling Pie

  • Pastry for a two-crust pie
  • 1/4 cup currants
  • 1/4 cup walnut pieces, finely chopped
  • 1/4 cup firmly packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (4 tablespoons) unsalted butter
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup (4 tablespoons) raspberry preserves OR raspberry syrup
  • 4 Golden Delicious apples
  • 1 egg yolk mixed with 1 teaspoon water
  • Sugar for sprinkling

Prepare the pastry and refrigerate it until firm enough to roll, about 1 hour. Preheat the oven to 400 degrees.

Combine the currants, walnuts, brown sugar and cinnamon in a small bowl and set aside.

Select an ovenproof skillet that measures 9 inches across the bottom and 11 to 12 inches across the top. (A cast-iron skillet works well and makes a home-style presentation.) Melt the butter in the skillet over medium heat, then stir in the brown sugar and raspberry preserves (or syrup). When the mixture is bubbling evenly over the surface of the pan -- 30 seconds or so -- remove pan from the heat.

Do not peel the apples; the peels will help them to hold together. Halve them top to bottom, however, and core each half. (A melon baller does a good job.) Spoon some of the currant-walnut mixture into each apple half, compacting it with a finger.

Quickly invert the stuffed apple halves and place the them cut side down in the skillet. You should be able to get 6 or 7 around the outside and 1 in the center. Finely dice the remaining apple half, if left over, and scatter the pieces between the apples. Sprinkle the leftover currant-nut mixture between the apples.

Roll out all of the pastry between two sheets of waxed paper into a 12-inch circle. After removing the top sheet of paper, invert the pastry over the apples, center it and peel off the other sheet of paper.

Lifting the edge of the pastry, either tuck the edge straight down along the inside of the pan or pinch it to crimp the edge. Poke two large vent holes in the pastry with a paring knife, twisting the knife to enlarge the holes slightly.

Lightly brush the pastry with the eggwash and sprinkle surface with sugar. Place the pie directly on the center oven rack and bake for 20 minutes. Reduce the oven temperature to 375 degrees and bake until the top crust is golden brown, another 25 minutes.

Transfer the pie to a cooling rack and let cool for at least 30 minutes or to room temperature before serving. Makes 7 to 8 servings.

"Apple Pie Perfect:
100 Delicious and Decidedly Different Recipes for America's Favorite Pie"

Thursday, January 02, 2003

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