Apple Dumplings (RR)



In the book, Reichl mentions her grandmother’s cook, Alice, and her apple dumplings. This is that recipe. There are so many ways to make apple dumplings – whole apples or chopped apples, all-encompassing shell, or simple crust. Either way you end up with something that’s like apple pie, only in single servings. These turned out delicious, and I’ll definitely keep the recipe in mind for a Christmas-time treat.

Apple Dumplings (makes 5)
2 cups Flour
1 tsp Salt
3/4 cup Crisco
1/4 cup Ice Water
5 Apples, peeled and cored
1/4 cup Cinnamon Sugar
2 Tbsp Butter
3/4 cup Butter (room temp)
1 1/2 cup Sugar
2 tsp Vanilla

Mix the flour and salt together and cut in the Crisco as in pie crust. Add the water a little bit at a time until the mixture sticks together and you can gather it into a ball of dough. Split the dough into 5 equal sized chunks, and roll each chunk out. Put an apple in the middle of each piece, and fill the apple with cinnamon sugar.


Put a dab of butter on top, and bring the dough up to cover the apple. Dab with water to make it stick if you need to. Chill all 5 apples for about 30 minutes or so. Preheat the oven to 350, then bake for 40-45 minutes.

For the sauce, cream the butter until light and fluffy. Add the sugar and continue to beat. Add the vanilla and chill. Serve over the warm apples!


One Response to “Apple Dumplings (RR)”

  1. Your pictures are lovely and that crust looks so good!!

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