Apple Dumplings
Recipe from Midwest Living

These king-size, individual fruit-filled dumplings make a filling dessert. Serve them following a lighter meal so you can savor each delicious bite.


Apple Dumplings

by 1  person


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Servings: 4
Prep Time: 30 mins
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Ingredients
  • 5   medium 
    cooking apples, peeled and sliced (5 cups)
  • 3/4  cup 
    apple cider or apple juice
  • 1/2  cup 
    dark-colored corn syrup
  • 1/4  cup 
    sugar
  • 1   teaspoon 
    ground cinnamon
  • 1   teaspoon 
    vanilla
  • 1/4  cup 
    butter or margarine, melted
  • 2   tablespoons 
    cornstarch
  • 1   recipe 
    Pastry for Double-Crust Pie (see recipe below)
Pastry for Double-Crust Pie
  • 2   cups 
    all-purpose flour
  • 1/2  teaspoon 
    salt
  • 2/3  cup 
    shortening
  • 6 - 7   tablespoons 
    cold water

Directions
1.
In a saucepan, combine the apples and apple cider. Bring to boiling. Reduce heat and simmer, covered, for 5 to 7 minutes or until just tender.
2.
Stir in the corn syrup, sugar, cinnamon, and vanilla. Combine the melted butter or margarine and the cornstarch. Stir into mixture in saucepan.
3.
Cook and stir the mixture over medium-high heat until thickened and bubbly. Remove from heat.
4.
Prepare pastry. Roll out 2/3 of the pastry to form a 15-inch square. Cut into four 7-inch circles. Ease pastry circles into four 10-ounce custard cups or baking dishes. Do not trim edges. Roll out remaining pastry to an 11-inch square. Cut into four 5-inch circles for top crusts.
5.
Fill each pastry-lined dish with 1/4 of the hot apple mixture. Top with remaining crust, cutting slits for steam to escape. Fold extra pastry under bottom crust and seal. Flute edges.
6.
Bake in a 375 degree F oven for 35 to 40 minutes or until crusts are golden. Cool slightly on wire rack. Serve the dumplings warm. Makes 4 servings.
Pastry for Double-Crust Pie
1.
In a mixing bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Divide dough in half. Form each half into a ball.

Nutrition information
Per Serving: cal. (kcal) 894, Fat, total (g) 47, chol. (mg) 32, sat. fat (g) 15, carb. (g) 116, Monosaturated fat (g) 20, Polyunsaturated fat (g) 10, fiber (g) 5, sugar (g) 63, pro. (g) 6, vit. A (IU) 437, vit. C (mg) 5, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 109, sodium (mg) 444, Potassium (mg) 275, calcium (mg) 40, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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