These apple dumplings are one of the yummiest desserts I have ever eaten. Mine did not turn out really pretty, but I’m going to tell you what I did wrong, so yours will be, but I had to go ahead and share them anyway because they are so good. Seriously, they have to be the best apple dessert I have ever eaten.
The reason my crust did not turn out so well is that my dough was too wet. I never make this mistake anymore when making pie crust. I guess I was distracted or something and added just a little too much water. I knew this because it was sticky, and this crust isn’t, but I persisted because I really didn’t have time to make it over. So, if you get the crust right, you should have pretty little apple packages, but hey, even if you don’t, this will be one of those things that you have serious difficulty not over eating.
Apple dumplings have been on my list to make for years, so when I saw them on Brown-Eyed Baker a while back I knew I had to try them now. She adapted her recipe from Taste of Home and I adapted it further by using my favorite pie crust.
- 2½ cups all-purpose flour, plus a little more to dust your rolling area
- 2 sticks (1 cup) unsalted butter, cold and cut into 1 Tbsp. cubes
- ½ tsp. salt
- 6-8 Tbsps. ice water
- 4 apples (I used granny smith.), peeled and cored
- 4 tsps. sugar
- ¾ tsp. cinnamon
- 4 tsps. butter
- 1 cup brown sugar
- ⅔ cup water
- 6 Tbsps. butter
- Pulse together flour, butt r, and salt in a food processor using the knife blade until crumbly.
- While the food processor runs, gradually add 3 – 4 Tbsps. ice water a little at a time until the dough begins to stick together.
- Press the dough into a disk, wrap in plastic wrap, and refrigerate for one hour.
- Preheat oven to 350 degrees.
- Roll dough out and cut into squares that are large enough to cover your entire apples. The size of this dough is highly dependent on the size of your apples. Mine were about 6″ x 6″, but my apples were kind of small.
- Place one apple in the center of each square,
- Stir together cinnamon and sugar and sprinkle into the center of each apple.
- Put one tsp. butter in the center of each apple.
- Bring the corners of the pastry up to the top center, press together edges and place in a baking dish.
- In a sauce pan, stir together brown sugar, water, and butter.
- Heat over medium until butter and sugar have melted.
- Pour over apples.
- Bake for 50 to 55 minutes or until apples are cooked and pastry is golden brown, basting occasionally with sauce.