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Apple Dumplings
Ingredients:
Pastry for a two-crust 9" pie
6 baking apples (each about 3' in diameter), cored
3 Tbs. raisins
3 Tbs. chopped nuts
2 c. brown sugar
1 c. water
Pastry for a two-crust 9" pie
6 baking apples (each about 3' in diameter), cored
3 Tbs. raisins
3 Tbs. chopped nuts
2 c. brown sugar
1 c. water
Directions:
Heat oven to 425. Roll pastry so you get 6 pieces that measure 7x7". Place an apple on each. Mix raisins and nuts; fill each apple. Moisten corners of pastry squares; bring opposite corners up over apples and pinch. Repeat with remaining corners; pinch edges of pastry to seal. Place dumplings in ungreased oblong baking dish, 12x7 1/2x2", or square pan, 9x9x2". Heat brown sugar and water to boiling; carefully pour around dumplings. Bake, spooning syrup over dumplings 2 or 3 times, until crust is golden and apples are tender, about 40 minutes.
Makes 6 Servings
Heat oven to 425. Roll pastry so you get 6 pieces that measure 7x7". Place an apple on each. Mix raisins and nuts; fill each apple. Moisten corners of pastry squares; bring opposite corners up over apples and pinch. Repeat with remaining corners; pinch edges of pastry to seal. Place dumplings in ungreased oblong baking dish, 12x7 1/2x2", or square pan, 9x9x2". Heat brown sugar and water to boiling; carefully pour around dumplings. Bake, spooning syrup over dumplings 2 or 3 times, until crust is golden and apples are tender, about 40 minutes.
Makes 6 Servings
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