EASY APPLE DUMPLINGS RECIPE: HOW TO MAKE IT
My mother often prepared this apple dumpling recipe for us, ready to take out of the oven just as we came home from school. I can remember their magnificent aroma as I opened the front door so vividly. —Marjorie Thompson, West Sacramento, California
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. For syrup, place 1 cup sugar, water, 3 tablespoons butter and ¼ teaspoon cinnamon in a saucepan; bring to a boil. Boil 3 minutes; remove from heat., Mix the remaining ½ cup sugar and ¼ teaspoon cinnamon. On a lightly floured surface, roll dough to a 21x14-in. rectangle; cut into 6 squares. Place an apple on each square. Fill center of each with 4 teaspoons sugar mixture and ½ teaspoon butter. Moisten edges of crust with water; bring up corners over apples, pinching edges to seal. Place in an ungreased 13x9-in. baking dish., Pour syrup around apples. Bake until golden brown and apples are tender, about 45 minutes. Serve warm.
Nutrition Facts : Calories 773 calories, FatContent 39g fat (24g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 475mg sodium, CarbohydrateContent 104g carbohydrate (62g sugars, FiberContent 4g fiber), ProteinContent 6g protein.
THE BEST APPLE PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Boost your apple pie with a buttery crust, pre-cooked apples and an incredible filling with cider, cinnamon and lemon juice. —Nick Iverson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 40 minutes
Prep Time 40 minutes
Cook Time 60 minutes
Yield 10 servings.
Number Of Ingredients 20
Steps:
- For the crust, pulse flour, sugar and salt in a food processor until blended. Add butter; pulse until butter is the size of peas. While processing, add just enough cold water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., For the filling, melt butter in a Dutch oven over medium heat. Add apples and next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apple slices to a 15x10-in. baking pan; spread into a single layer. Add cider to remaining liquid in Dutch oven and bring to a boil; cook until juices reduce to 1/2 cup, 10-12 minutes. Remove from heat; add lemon juice and vanilla extract. Pour over apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.), On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a deep dish 9-in. pie plate. Trim pastry to within 1/2-in. of rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top. Whisk together egg yolk and cream; brush top of pie. Sprinkle with coarse sugar. Chill 15 minutes. Meanwhile, preheat oven to 425°. Adjust oven rack to lowest position; place foil on rack to catch any spills. , Bake pie 20 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling bubbly, 40-50 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 557 calories, FatContent 30g fat (18g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 363mg sodium, CarbohydrateContent 73g carbohydrate (43g sugars, FiberContent 5g fiber), ProteinContent 4g protein.
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