Yield: 4 Dumplings
4 medium granny smith apples
¼ cup (50 g) granulated sugar
¼ cup (55 g) brown sugar, packed
1 teaspoon (2 g) ground cinnamon
2 tablespoons (28 g) unsalted butter, cold and cut into 4 pieces
1 cup (220 g) brown sugar, packed
½ cup (117 g) water
2 tablespoons (28 g) unsalted butter
- Preheat oven to 425°F. Spray a square baking dish with pan spray.
- Make the pie dough as directed in the recipe or Grandma’s Pie Crust. Refrigerate the pie dough for 1 hour, wrapped in plastic wrap.
- Peel and remove the core from each apple and set aside.
- In a small bowl, mix together the ¼ cup sugar, ¼ cup brown sugar, and cinnamon to make cinnamon sugar; set aside.
- Cut chilled pie dough into four pieces. Working with 1 piece at a time, roll the dough out to a square about 1/8th-inch thick and about 8 -9 inches. Using a knife, trim the dough to a square 7 inches on each side.
- Spoon approximately 1 tablespoon of the cinnamon sugar into the center of the square. Place the apple on top of the cinnamon sugar. Place 1 piece of the butter into the core of the apple, pushing it down to the bottom. Then, spoon another tablespoon of the cinnamon sugar into the core.
- Moisten the corners of each square with small amount of water; bring 2 opposite corners of dough up over apple and press corners together. Fold in sides of remaining corners; bring corners up over apple and press together. Place dumpling into prepared pan. Repeat above steps with remaining apples.
- Bake in a 425°F oven for 20 minutes until light-golden brown. Meanwhile, prepare the sauce: combine the brown sugar with the water and bring to a boil. Stir in the butter and melt. Remove the prebaked dumplings form the oven, and pour the sauce into the bottom of the pan.
- Reduce oven temperature to 350°F. Continue baking until the sauce it bubbly and the apples are tender when pierced with a small knife. Be careful not to bake too long as the dumplings can burst open.