Preparation

1. Wash, peel, and core 6 apples (Granny Smith preferred). If you want to prevent browning, place peeled apples in cold water with a little lemon juice while you work.

2. Preheat oven to 400°F (205°C).
   
   

3. Make the sauce:
   
   

   1. Add to a blender that heats like the Foodi blender i have here or a saucepan: 2 cups apple juice, 2 Tbsp brown sugar, 1 tsp cinnamon, ½ tsp pumpkin pie spice, 1 tsp vanilla extract.
      
      

   2. Bring to a boil, whisking, then simmer 2–3 minutes to meld flavors. Turn off heat.
      
      

4. Prep crusts Use 2 rolled pie crusts (check that they’re vegan). Unroll each and cut into 4 squares (8 total). You’ll use 6; keep the extra 2 for patching.
   
   

5. Wrap apples Place one apple, core side up, on a dough square. Bring corners up and around the apple, leaving the top opening exposed. Press to seal. Patch any gaps with extra dough. Repeat for all apples.
   
   

6. Arrange wrapped apples opening-side up in the baking dish.
   
   

7. Add 1 Tbsp plant butter into each apple core. Then fill each core with brown sugar (about 1–2 Tbsp) and a dash of cinnamon.
   
   

8. Add the sauce Pour a little of the hot sauce into each apple core until nearly full, then pour the rest around the apples in the pan.
   
   

9. Bake at 400°F for 35–45 minutes, until the crust is deep golden and a knife slides easily into the apple. (If the crust is browning too fast, tent loosely with foil.)
   
   

10. Let cool 10 minutes. Spoon some of the pan sauce over the tops before serving.

And that’s it—simple, sweet, and oh-so-delicious apple dumplings that are sure to impress!  I love serving these warm with a scoop of dairy-free vanilla ice cream, but honestly, they’re just as good all on their own. They store well too, so you can enjoy a taste of fall even a few days later. Give this recipe a try, and let me know how your family likes them—I bet they’ll be gone in no time