A great fall desert, comfort in a bowl!
This recipe contains XXXXXXXXXXXXXXXXXXX, all-purpose flour, sugar, salt, shortening, water, XXXXXXXXXXXXXXXXXXX, XXXXXXXXXXXXXXXXXXXX, apples (braeburn), raisins, walnuts, light brown sugar, water, cinnamon, nutmeg, butter, XXXXXXXXXXXXXXXXXXXXXXXX, cream, sugar, vanilla extract
Prep time: 30 min
Cook time: 40 min
- FOR THE DOUBLE PIE CRUST
- 2 cup(s) all-purpose flour
- 1 tbsp. sugar
- 1 tsp. salt
- 2/3 cup(s) shortening
- 1/2 - 2/3 cup(s) water, chilled, divided
- FOR THE DUMPLINGS
- double pie crust (recipe above)
- 6 whole baking apples, 3 inch diameter, peeled and cored
- 3 tbsp. raisins
- 3 tbsp. walnuts, chopped
- 2 1/2 cup(s) brown sugar, light
- 1 1/3 cup(s) water
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 2 tbsp. butter or margarine
- FOR THE WHIPPED CREAM
- 1 cup(s) heavy whipping cream
- 2 tbsp. sugar
- 1/2 tsp. vanilla extract
- 1. INSTRUCTIONS FOR DOUBLE PIE CRUST:
In medium mixing bowl, stir together flour, sugar and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all dough is moistened.
Divide dough in half, one half slightly larger. Form each half into a ball; flatten slightly to disk shape. Return smaller disk to refrigerator to use later as top crust.
On a lightly floured surface, place larger disk of dough. Roll dough from center to edge into a 12-inch circle.
To transfer pastry, wrap it around rolling pin. Unroll pastry into 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch dough. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry.
Fill pie crust with desired filling. Roll out second portion of pastry in similar manner. Cut slits in remaining pastry; place on filling and seal. Secure edges by dampening edge of lower crust and pressing two crusts together. Crimp edges as desired.
Bake as directed in chosen recipe.
- 2. FOR THE DUMPLINGS:
Preheat oven to 425°F. Prepare ungreased 13x9-inch baking dish.
On a lightly floured surface, roll 2/3 of the pastry into a 14-inch square. Cut into 4 squares. Roll remaining pastry into a 14x7-inch rectangle; cut into 2 squares. Place 1 apple in each square.
Mix raisins and nuts; fill each apple. Moisten corners of each pastry square; bring corners up over apple and pinch. Repeat with remaining corners; pinch edges of pastry to seal. Place dumplings in prepared baking dish.
In small saucepan, combine brown sugar, water, cinnamon, nutmeg and butter. Stir over medium heat until sugar is dissolved and butter is melted. Carefully pour around dumplings.
Bake, spooning basting syrup over dumplings 2 or 3 times, until crust is golden and apples are tender, about 35 to 40 minutes. Serve warm.
- 3. FOR THE WHIPPED CREAM:
In a chilled medium bowl, combine cream, sugar and vanilla. Beat on medium speed until soft peaks form.
Serve immediately over warm apple dumplings, or refrigerate for up to 2 hours.