Another item introduced to me by my husband, was a Pennsylvania Dutch apple dumpling. When visiting his family in central PA, near Amish country we picked up a few apple dumplings, in the fabulous market in the center of town. He would heat the dumpling, and add milk, to eat any time of day, mostly breakfast. Recently tried my hand at making my own homemade apple dumplings, and am sharing the recipe here today.
Homemade Apple Dumplings
I went to our local farm and checked out the apple selection. I figured an apple dumpling is pretty similar to a pie, so I was looking for a good pie apple. Of course, Granny Smith apples are always a good choice for pies, but they didn’t have any of them at the farm. I ended up with one they called Ginger Gold, because I haven’t tried it before, and it was labeled as a good pie apple.
I made my standard pie crust dough for the pastry. It tasted great, but I noticed it wasn’t as dry as the ones I’ve had before. No need for milk with this recipe. Is that a good thing?
This recipe has a little brown sugar and cinnamon in the core, but if you are trying to cut back, I think you could leave that step out.
Similarly, I made a syrup from brown sugar, water, vanilla, butter and cinnamon to pour over the apples. I think this made them extra delicious, but you could cut back here too.
Here’s the recipe:
- 4 large baking apples
- one pie crust
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- ½ cup brown sugar
- ½ cup water
- ½ teaspoon cinnamon
- 2 tablespoons butter
- Preheat oven to 350 degrees
- Peel the apples and remove the core
- Roll out pie dough into a rectangular shape
- Cut into four even pieces of dough.
- Mix together filling of brown sugar and cinnamon
- Place an apple on the center of one piece of dough
- Fill with ¼ of the filling.
- Bring up the sides of the dough and pinch edges together to cover the apple and then place in a baking dish.
- Repeat for remaining 3 apples.
- In a saucepan combine ingredients for the sauce.
- Heat until combines and butter is melted.
- Remove from heat and pour over apples.
- Bake for 45-60 minutes, until the pastry is golden brown and the apple feels fork tender.