Apples are in good supply this time of year and Apple dumplings are one of my favorites. Below is recipe you need to try.
6 – Cortland apples
½ cup Brown sugar approx.
Pie dough for one pie top and bottom
1 cup white sugar
2 cups of water
½ stick of butter
Vanilla extract 1 tablespoon
Directions – peel apples and core apple, but leave bottom on apple, roll out dough for each apple approx. 8” round, put apple in center of 8” round dough, put approx. one teaspoon of butter in center of each apple, fill rest of core space with brown sugar, sprinkle with dash of nutmeg and cinnamon, add a little brown sugar around outside of apple and then fold dough to the top of apple creating a dough ball with an apple in the middle of the dough. Repeat with each apple and place in a pyrex 8×10 dish. In a large size pot add two cups of water, 1 cup of sugar, one tablespoon of vanilla extract and 2 table spoons of butter and bring to a boil for 5 minutes. When syrup is done pour over apple dumpling in pyrex dish. Using a fork poke the top of each dumpling creating approx. 20 small holes at top of each apple. Bake in oven at 375 degrees for 35 minutes covered with foil and 15 minutes without foil. Let the dumpling cool for 20 to 30 minutes and serve with vanilla ice cream or whip cream. Enjoy.