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Prep 45 mins
Cook 45 mins
This recipe was finally gifted to me - it was my Grandma Dorotha's recipe. The woman could cook for an army from scratch and never break a sweat! She did use to help cook at the grade school I attended! This woman also used measurements like "butter size of walnut", "enough flour to make smooth dough" or "beat till color of egg yolk". I think I now have her recipes figured out. I hope this recipe will bring wonderful memories to you or become a tradition for your family. Prep. time is approx. and will vary with your previous kitchen experience.
- 6 apples, peeled & cored (Jonathan, Granny Smith or Golden Delicious)
- 1⁄3 cup sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons butter (cubed into 6 pieces)
- pie dough
- 1 cup flour
- 1⁄3 cup lard
- 3 tablespoons cold water
- 1⁄4 teaspoon salt
- 1 cup sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon butter
- 2 cups water or 2 cups apple cider
- Make your pie dough or use the above recipe, chill several hours or overnight. Roll dough out into rectangle 8" x 12". Cut into 6 squares.
- Mix together the sugar & cinnamon and set aside.
- Peel & core apples, leaving whole. Place apple in center of the square of dough. Draw dough up the sides of the apple leaving top open. Spoon 1-2 tsps of cinnamon sugar mixture into each apple and dot with 1 piece of butter. Pinch the dough tops together to seal the apple closed. Place in bottom of 8x8 casserole dish. Set aside.
- Cook the syrup stirring constantly until it comes to a full boil. It should be slightly thick.
- Pour syrup over the apples and place in preheat 375º oven. Bake for 45 minutes or until golden brown. Ladle syrup over apples 2-3 times while baking.
- Serve warm with your choice of whipped cream or ice cream. Ladle syrup over all.