Apple Dumplings

APPLE DUMPLINGS- A DOUBLE TOPPED CRUMB AND TRADITIONAL CRUST DUMPLING

 

Karri Perry| Blue Ribbon Kitchen | BlueRibbonKitchen.blogspot.com

 

Pie Dough

2 1/2 cups flour

2 tbsp sugar

1 tsp salt

1/4 cup butter flavored Crisco

1 cup unsalted butter

Cut butter and Crisco into the flour/sugar/salt mixture using a pastry blender.

Add ¼- 1/2 cup ice cold water and vodka mixed 50/50- add just enough liquid to bring dough together

Wrap dough in plastic wrap and chill dough for at least 1 hour before using.

 

Egg wash

1 egg – beaten

1 Tablespoon water

 

Crumb Topping

1 cup packed light brown sugar

1/2 cup unsalted butter - softened

1 1/2 cup flour

1 tsp cinnamon

 1/2 tsp nutmeg

Combine using a fork, until mixture resembles coarse crumbs.

 

Honey Caramel Sauce

In a saucepan over medium heat:

1 stick of butter

1 cup of packed brown sugar

1/3 cup of honey

½ cup heavy cream

(¼ cup of warm water to thin if needed)

Melt butter; add sugar, honey and cream.  Heat until bubbly and all sugar is dissolved.  Turn off heat.  Let honey caramel sauce rest on stove top until needed.  Thin with the water if the sauce is too thick to pour easily.


Apples

4-5 small to medium Granny Smith apples, peeled and cored

 

Filling for apples

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cardamom

1 cup granulated sugar

Mix sugar and spices together in a small bowl and set aside.

3 tbsp butter divided for the 5 apples

 

DIRECTIONS:

Prepare pie dough, let chill for 1 hour- overnight before rolling out.

Combine sugar and spices for filling apples, set aside.  Make crumb topping, set aside. Make honey caramel sauce, set aside. Peel and core apples.  Cover apples in lemon water and set aside. Roll out dough into a rectangle ¼ inch thick. Cut into fourths.  Place apple in center of dough square.  Place a slice of butter slice (Approx. 1 tsp) inside apple.  Fill apple center with 1-2 Tbs. of the cinnamon sugar filling mixture.  Top each apple with a handful of crumb topping gently molding it on top of the apple.  Fold dough up and around apple, covering the crumb topping and pinching sides to seal at the edges.  Repeat for each apple. Place dough covered apples into a buttered baking dish.  Roll out chilled reserved dough. Use decorative cutters to make leaf shapes for top of apples if desired.  Use egg wash to attach cut-out shapes to apples, lightly brush apples with egg wash.  Chill prepared apples for 10 minutes in the freezer. Pour honey-caramel sauce around apples.  Bake on the middle rack, in preheated 400-degree oven for 50-60 minutes, or until filling is bubbly and crust is golden brown.  Cover apples after 20 minutes or half way through baking with foil if crust is too brown. Allow to cool.

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