Recipe by quirkycook
My grandmother is famous for this recipe which has been a family favorite for generations. She will only make it during the fall, but I have a hard time sticking to the seasonal stipulation because they are so darn good! Grandma swears that Jonathan apples are the only decent apples to use in this recipe, but any other tart apple would work just as well. Enjoy!
Top Review by Karen Elizabeth
Made these last night, as one of two desserts for a dinner party. They require a little time, but are an interesting twist on the more traditional apple pie, and were very well-received. DD1 made custard to go with them, and on a chilly autumn evening (for us in Africa), just right! Thanks for this great recipe, made for PAC Spring 2008
- 3 cups flour
- 1 cup shortening (such as Crisco)
- 1 teaspoon salt
- 1⁄2 cup ice cold water
- 8 johnathan apples, peeled and cored
- 1 cup sugar
- 2 cups water
- 4 tablespoons butter
Directions See How It's Made
- Creating the pie dough:.
- Blend flour, salt, and shortening together using a pastry cutter until the mixture is about the texture of corn meal.
- Add 1/2 cup of ice cold water and mix the dough (I find using my hands for this is easiest). If dough is too dry, add a bit more water but sparingly.
- Roll dough out on a lightly floured surface to 1/8 inch thickness. Cut into eight squares.
- Filling the dumplings:.
- Place one apple on a square of pie dough. Fill the apple with sugar, sprinkle with cinnamon, and dot with butter.
- Bring corners of pie dough to top of apple and pinch shut.
- Place finished dumplings in a 9x13 greased pan.
- Bring to boil sugar, water, and butter in a sauce pan. Boil for two minutes.
- Pour syrup mixture around the dumplings.
- Bake at 400 degrees for 40 minutes or until golden brown. Baste the dumplings with the syrup from the pan every 5 to 7 minutes.