Apple "Dumpling" Pie Recipe

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Apple “Dumpling” Pie Recipe:

Tina Verrelli -

Makes 1, standard 9-inch pie


Double Crust Pie Crust for 9-inch standard pie (homemade or store bought)

7-8 Granny Smith Apples

1 tablespoon lemon juice

4 tablespoons unsalted butter, softened

1/8 teaspoon salt

1/3 cup granulated sugar

1/3 cup light brown sugar

1/4 cup flour

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

Optional for filling:

1/3 cup raisins

1/3 cup chopped nuts (pecans, walnuts)

Optional for topping pie:

1 egg

2 tablespoons milk, half and half or cream

1 tablespoon coarse sugar (I used coarse sanding sugar)


Preheat oven to 400 degrees. (I used my KitchenAid Countertop Convection oven with 1 oven rack in the lowest position.)

Mix together the butter, salt, sugars, flour, cinnamon and nutmeg. (I used the KitchenAid 3.5 cup Chopper for this.)

Peel and Core apples (or alternately use KitchenAid Spiralizer to Peel, Core and Slice but still keep whole.)

Place the whole apples in a bowl or on a platter and drizzle with lemon juice to help keep from browning.

Fit bottom crust in pie plate.

Arrange apples in bottom crust and fill the sugar mixture in and around the apples. If adding raisins and nuts, sprinkle these in and around the apples as well.

Place on the top crust, trim excess (if necessary) and crimp the edges.

Cut a few small slits to release steam while baking.

If desired, whisk together egg and milk to make an egg wash.

Brush this on top crust and sprinkle with coarse sugar.

I placed my pie on a 12” flat pizza pan to catch any drips.

Bake at 400 degrees F. for 40-45 minutes. Rotate once or twice throughout the baking process.

If crust starts to brown too much, cover loosely with foil.

Let cool until just warm before cutting.

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