When fall comes around, I’m excited to dig out my folder of “fall themed” recipes and apple pie dumplings are one I look forward to making every year, Apple Dumplings.
Making these use to intimidate me somewhat, asking myself how in the world could I get the pastry around the apple where it doesn’t look like a total disaster???
But then I thought, hey I’d sacrifice it not looking 100% perfect but as long as it tasted great, I was totally okay with that. So, I decided to go for it and give it a shot.
Apple Dumpling Inspiration
I remember when I first had this dessert. We were up in TN visiting family and a chef came to our family’s house to cook us dinner (it was part of a family Christmas gift). This was the dessert that was served and boy, I totally fell in love with these. I wondered, why haven’t I had this before! Chef made the most incredible Apple Dumplings!
It was so delicious. I was hooked ever since. Truthfully, it took me a few years after to make my first batch.
You can use any pie dough ranging from homemade to the store bought refrigerator version.
You will get a slightly different look for each crust, shown here. However, both work equally great.
This apple pie dessert is perfect on a cold winter’s night. The warm apple filled with butter, sugar, and cinnamon, surrounded by buttery pastry just rings heaven in your mouth. You can serve it with a cider sauce or just warmed apple cider. For a complete baked apple adventure, a big scoop of vanilla ice cream makes this utterly perfect!
Here is how I made these delicious apple dumplings:
Apple Dumpling Preparation Cheat Sheet:
Here are a few more great Apple Desserts:
- Apple Cream Cheese Caramel Tart
- Apple Ozark Pudding
- Apple Cobbler and Apple Wontons
- Apple Pie Whoopie Pie
Apple Dumpling Decorative Touch
For a great tip, with any leftover pie dough I roll out and cut out small leaves with a small cutter to garnish the top. Also, before serving place a small cinnamon stick near the core to resemble the stem to give it that authentic look!
This apple dessert is like a mini version of an apple pie with that individual spin on it to make this completely yours to devour!Print
A wonderful warmed baked apple surrounded with a buttery pastry for a perfect dessert on a cold winters night.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 people 1x
- Category: Dessert
- Cuisine: Desserts
- 4 medium granny smith or golden delicious apple
- 1 pie crust (homemade or refrigerator)
- 1/2 stick butter (softened)
- 6 TBS brown sugar
- 1/4 cup sugar
- 1 tsp cinnamon
- 1 egg
- 2 tsp water
- Peel the apples, then core them but do not go all the through the bottom of the apple when doing so.
- Mix the soft butter, sugars, and cinnamon together to form a soft paste. Place this mixture into the cored cavity of each apple. Filling about 3/4 full.
- Preheat the oven to 375 degrees.
- Roll out the pie crust and cut about 7″ square for each apple. Re-roll scraps to get all 4 squares.
- Place each square of pie crust on top of the apple then form the dough around the apple to fit snug. Trim off excess on the bottom of the apple if needed so the apple will stand upright without falling while baking.
- Place the apples on a parchment lined backing sheet.
- Whisk together the egg and water to make the egg wash. Brush the egg wash on each apple. If adding decorative leaves, apple them around the core and egg wash them.
- Bake about 40 minutes till lightly golden and the apples are done. They will be soft and gooey.
- Cool 10 minutes then serve with warmed apple cider and vanilla ice cream.
If you are using refrigerator pie crust, 1 package is enough to make 4 apple dumplings. After cutting out the square on each pie crust, re-roll the scraps and cut the other two squares.