- Prepared pastry for double-crust pie
- 2 cups water
- 1-1/2 cups sugar, divided
- 9 to 11 tablespoons butter, divided
- 1-3/4 teaspoons ground cinnamon, divided
- 6 to 8 medium-sized tart apples, peeled and cored
- Vanilla ice cream, optional
- Roll out pastry to a little less than 1/8-inch thickness, and cut into 7-inch squares. Set aside.
- In a large saucepan, combine water, 1 cup sugar, 3 tablespoons butter, and 1/4 teaspoon cinnamon. Bring to a rolling boil over medium-high heat, then reduce heat to medium-low. Simmer until mixture resembles syrup.
- Preheat oven to 425 F. Spray a large, deep-dish baking pan with nonstick cooking spray. Set aside.
- In a small bowl, combine remaining sugar and remaining cinnamon.
- Place an apple in the middle of each pastry square. Fill each apple cavity with cinnamon-sugar mixture, and dot with 1 tablespoon butter.
- Bring opposite points of pastry up over the apple. Overlap, moisten with water, and seal. Place, not touching, in prepared dish. Repeat with remaining pastry, apples, cinnamon-sugar mixture, and butter.
- Carefully pour hot syrup over and around dumplings in dish.
- Bake for 40 to 45 minutes, or until pastry is golden-brown and apples are tender.
- Serve dumplings warm with sauce from pan, and topped with ice cream, if desired.
Photo by Getty Images/Warren_Price
Yields 6 to 8 servings.
For more delicious apple recipes, see Apple Recipes From the Autumn Harvest.
Traci Smith is a Capper’s Farmer editor. She enjoys doing crafts and DIY projects, hanging out with her Labrador retrievers, and trying new recipes.