Apple Dumplings

1-Apple Dumplings

Makes 6 servings

Ingredients

2 1/ 4 cups all purpose flour

1/ 2 tsp. salt

2/ 3 cup vegetable shortening, chilled

6-8 tbs. cold water

6 apples, peeled and cored

2/ 3 cup granulated sugar

1/ 4 cup light cream 3

/ 4 cup hot maple syrup

6 tbs. unsalted butter, softened

Directions

In a mixing bowl, add the all purpose flour, salt and vegetable shortening. Using your fingers, cut the shortening into the dry ingredients. You should still be able to see tiny pieces of shortening when done. Add 6 tablespoons cold water and mix until the dough is moistened. Add the remaining cold water if needed to make a moist dough.

Lightly flour your work surface. Form the dough into a ball. Place the ball on the floured surface and roll out to a 18 x 12 rectangle. Cut the dough into 6 equal squares. The squares should be about 6″.

Preheat the oven to 450 °. Place an apple in the center of each square. In a small bowl, add the granulated sugar and light cream. Stir until well combined. Spoon the sugar and cream mixture into the cavity of each apple. Moisten the edges of each square with water. Pull the dough up and around the apple. Pinch the ends closed at the top.

Place the dumplings 1″ apart in a 11 x 7 baking pan. Bake for 15 minutes. Reduce the oven temperature to 350 °. In a small bowl, add the maple syrup and butter. Stir until the butter melts. Spoon the maple syrup over the apples. Bake for 30 minutes or until the apples are tender. Baste the apples every 10 minutes with the syrup drippings from the pan. Remove the dumplings from the oven and cool for 10 minutes before serving.

2-Apple Dumplings with Raspberry Sauce

Makes 6 servings

Ingredients

Pie dough for double crust pie

6 apples, cored and peeled

4 tbs. unsalted butter, softened

1 cup light brown sugar

1 tsp. ground cinnamon

1 egg, beaten

10 oz. pkg. frozen raspberries, thawed

1 tbs. cornstarch

1 tbs. granulated sugar

1/ 3 cup water

Directions

In a small bowl, add the butter, brown sugar and cinnamon. Stir together with a spoon until you have a paste mixture. Spoon the mixture into the center of the apples.

Preheat the oven to 425 °. Divide the dough into 6 equal pieces. Roll each dough piece out to an 8″ circle. Place the apples in the center of each circle. Brush the dough edges with part of the beaten egg. Pull the dough up and around the apple. Trim off the excess dough. Pinch the edges together to seal with your fingers. Brush the remaining egg over the crust. Place the dumplings in a baking pan. Bake for 30-35 minutes or until the crust is golden brown. Remove the pan from the oven and cool the dumplings for 10 minutes before serving. The dumplings can be served warm or cold.

While the dumplings are cooking, make the raspberry sauce. In a sauce pan over medium low heat, add the raspberries and any juice. Add the cornstarch, granulated sugar and water. Stir constantly and cook until the sauce thickens and bubbles. Remove the sauce from the heat and strain the sauce if desired. Serve warm or cold over the dumplings.

3-Peach Cheese Dumplings

Makes 6 servings

Ingredients

29 oz. can peach halves

1 1/ 2 cups all purpose flour

3/ 4 tsp. salt

1/ 2 cup vegetable shortening, chilled

1/ 2 cup shredded sharp American cheese

3-4 tbs. cold water

4 tbs. unsalted butter

1 tsp. ground cinnamon

1/ 4 cup granulated sugar

1 tbs. cornstarch

Pinch of salt

1 tsp. grated lemon zest

1 tbs. lemon juice

Directions

Preheat the oven to 425 °. Drain the peach halves but reserve 1 cup of the syrup. In a mixing bowl, add the all purpose flour, 3/ 4 teaspoon salt and vegetable shortening. Using your fingers, cut the shortening into the dry ingredients. You should still be able to see tiny pieces of shortening when done. Add the cheese and stir until the cheese is mixed in with the ingredients. Add 3 tablespoons cold water. Stir only until the dough is moistened. Add the remaining tablespoon water if needed to make a moist dough.

Lightly flour your work surface. Form the dough into a ball. Place the ball on the floured surface and roll out to a 12 x 8 rectangle. Cut the dough into 6 equal squares. The squares should be about 6″.

Place a peach half, cut side down, in the center of each square. Place 1/ 2 tablespoon butter on each peach half. Sprinkle the cinnamon over each peach. Moisten the edges of the dough with water. Pull the dough up and around the peaches. Pinch the edges together at the top.

Place dumplings on a baking sheet and bake for 20-25 minutes or until the crust is golden brown. Remove the dumplings from the oven and cool 10 minutes before serving.

While the dumplings are cooking, make the lemon sauce. In a sauce pan over medium low heat, add the granulated sugar, pinch of salt, cornstarch and the reserved peach liquid. Stir constantly and cook until the sauce thickens and bubbles. Remove the pan from the heat and the lemon zest, lemon juice and 1 tablespoon butter. Stir until well combined and the butter has melted. Pour the sauce over the dumplings before serving.

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