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Apple Dumplings

Yield: 4 Dumplings

Ingredients

For Pastry:

See Recipe for Grandma’s Pie Crust or use our Cup4Cup Pie Crust Mix

For Filling:

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

For Sauce:

1 cup (220 g) brown sugar, packed
½ cup (117 g) water
2 tablespoons (28 g) unsalted butter

Instructions

  1. Preheat oven to 425°F. Spray a square baking dish with pan spray.
  2. 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.
  3. Peel and remove the core from each apple and set aside.
  4. In a small bowl, mix together the ¼ cup sugar, ¼ cup brown sugar, and cinnamon to make cinnamon sugar; set aside.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.