Baked Apple Extraordinaire
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.
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.
I remember when I first had this dessert. We were up in TN visiting family and a chef came to our families 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!
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 dessert is perfect on a cold winters 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!
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 dessert is like a mini version of an apple pie with that individual spin on it to make this completely yours to devour!