Apple Dumplings

Apple Dumplings

Baked Apple Extraordinaire

Baked Apple DumplingWhen 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.

Pie Dough

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.

Baked Apple Dumpling on a plate
Apple Dumpling wrapped in a store bought refrigerator crust

 

Baked Apple Dumpling on a plate
Apple Dumpling wrapped in a homemade crust

 

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!

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 dessert is like a mini version of an apple pie with that individual spin on it to make this completely yours to devour!

Print Recipe
Apple Dumplings
A wonderful warmed baked apple surrounded with a buttery pastry for a perfect dessert on a cold winters night.
Baked Apple Dumpling on a plate
Course Dessert
Cuisine Desserts
Keyword Apple
Prep Time 20 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Course Dessert
Cuisine Desserts
Keyword Apple
Prep Time 20 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Baked Apple Dumpling on a plate
Instructions
  1. Peel the apples, then core them but do not go all the through the bottom of the apple when doing so.
    peeled and cored apples
  2. 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.
    cored apples filled with sugar paste
  3. Preheat the oven to 375 degrees.
  4. Roll out the pie crust and cut about 7" square for each apple. Re-roll scraps to get all 4 squares.
    rolled pie dough for apple dumplings
  5. 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.
    apple dumplings wrapped in pie dough
  6. Place the apples on a parchment lined backing sheet.
    apple dumplings ready to bake
  7. 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.
    apple dumplings ready to bake
  8. 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.
    Baked apple dumpling with decorative leaves and cinnamon stick
  9. baked apple dumpling with cider sauce
Recipe Notes

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.

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