Easy Apple Dumplings
These are a favorite in the Paulus family - loaded with calories I'm sure - but worth every bite! I've made them for Christmas presents for teachers and friends - they're a big hit! Use Refrigerated Pie Crust Dough or follow the recipe below for pastry.
Author: Paulus Family
- 1 c Shortening
- 2⅔ c all-purpose flour
- 1 t salt
- 7-8 t cold water
- 6 Apples, peeled and cored
- Stick of margarine
- Cinnamon mixed with Table Sugar
- 2 c Brown Sugar
- 1 c Water
- Cut shortening into flour and salt until particles are size of small peas.
- Sprinkle in water, 1 T at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl.
- Gather into a ball; divide into 6 equal parts.
- Roll out each part for the apple dumpling.
- Heat oven to 425 degrees.
- Roll pastry into squares.
- Place apple on each square.
- Inside each apple, drop a bit of butter or margarine (I use about 1 T in each - plus I use big apples).
- Then add a spoonful of the cinnamon sugar to each.
- Bring up pastry and pinch corners together; make sure apple is completely covered.
- Place dumplings in ungreased rectangular baking dish.
- Heat brown sugar and water to boiling; carefully pour around dumplings.
- Bake, spooning syrup over dumplings 2 or 3 times, until crust is golden and apples are tender, about 40 minutes.
- Serve warm. Our family likes them with milk poured over them (this is a local way to eat them) but you can certainly serve with ice cream!