Apple Dumplings

Each autumn after picking apples, we make apple dumplings. They are incredibly sweet and delicious, which is why we only have them about once a year. I enjoy making them almost as much as eating them.

Old Fashioned Apple Dumplings

Pastry
3 cups all purpose flour
3 3/4 tsp baking powder
1 tsp salt
1 cup vegetable shortening
3/4 cup milk
6 medium baking apples, peeled and cored

Filling
2 Tbsp brown sugar
1 Tbsp white sugar
1/2 tsp cinnamon
1 Tbsp butter

Sauce
2 cups brown sugar
2 cups water
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 cup unsalted butter

Sift the flour, baking powder, and salt together in a large bowl. Using a pastry blender, cut the shortening into the flour mixture until it resembles coarse crumbs. Sprinkle in the milk and continue to combine with the pastry blender until the dough holds together to form a ball.

Preheat the oven to 375F. Generously butter a large (9x13) baking dish. Lightly four a work surface and roll the dough into a large rectangle. Cut into six squares large enough to wrap around the surface of the apples. Place an apple into the centre of each square.

Combine the 2 Tbsp of brown sugar, white sugar and 1/2 tsp of cinnamon together in a small bowl. Divide the mixture evenly into six and fill each of the apple cavities with the mixture. Top with a little of the Tbsp butter.

Wrap dough around the apple and pinch the dough together to fasten the seams. Place the dumplings 1 inch apart in the baking dish. Decorate with any leftover dough (eg. make leaves).

Place 2 cups of brown sugar, water, 1/4 tsp. cinnamon and nutmeg in a medium saucepan over medium-high heat. Bring the mixture to a boil. Reduce the heat and simmer fo five minutes.

Remove the sauce from the heat and stir in the butter until melted. Pour the sauce over the dumplings.

Bake until tender (approximately 40 minutes), basting occasionally with the sauce. Serve the dumplings warm.

Serves 6
Preparation time 45 minutes
Cooking time 50 minutes

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