Apple dumplings are a taste of childhood for me! My first memory of these little bundles of yummy goodness, I was probably 3 years old. Watching my mom baste them with the cinnamon syrup & the cinnamony smell wafting through the house are such fond memories.
When making apple dumplings, I do not use pre-made pie crust for the simple reason that it is too small and difficult to cut each circle into thirds & properly wrap an apple. To date, pie crust is one of only two things that I use Crisco to make. I plan to experiment with switching to coconut oil, but it hasn’t happened yet. I will post as soon as I learn how to do it successfully, so stay tuned!
A handy kitchen tool that will make your life so much easier when basting apple dumplings is a turkey baster!
For the pie crust:
- 3 cups all purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 1/2 cups Crisco
- 1/2 cup cold water
- 1 teaspoon white vinegar
- Combine flour, sugar, & salt in a large bowl. Cut in Crisco with a party blender or fork until finely crumbled.
- Add water & vinegar. Mix by hand until well incorporated & smooth.
- Divide dough into six evenly sized balls.
For the apple dumplings:
- 1 1/2 cups sugar
- 3 cups water
- 1/2 stick butter
- 1/2 teaspoon cinnamon
- 6 medium apples
- cinnamon sugar
- 2 tablespoons butter
- Combine the first four ingredients in a heavy bottomed saucepan. Bring to a boil. Reduce heat & simmer for 30 minutes.
- Peel & core apples. (I use the apple corer from Pampered Chef.) Do NOT slice the apples! They need to be whole.
- For each dumpling, roll out one ball of pie crust to about 1/8″ thick on a floured surface or pastry mat. Place one peeled & cored apple in the center. Fill the cavity of the apple with cinnamon sugar. Place 1 teaspoon of butter on top. bring crust up the sides of the apple. Moisten the edges with a small amount of water & seal the top.
- Place each dumpling seam side down in a 9×13 baking dish, evenly spaced.
- Pour the cinnamon syrup over the top of the dumplings & place the pan in an oven that has been preheated to 425 F.
- Bake for 40-45 minutes or until golden brown. Every 10 minutes, baste the dumplings with the cinnamon syrup.
- Remove from oven & allow to cool.
- Serve warm or cold with vanilla ice cream or whipped cream.