Monday, October 10, 2011

Apple Dumplings

These are SO cute and so fun :) I have the original recipe for these from the Apple Farm Hotel and Restaurant. I've spoken about The Apple Farm in previous posts, but it is a special, quaint hotel/bakery/restaurant/gift shop in the small town of San Luis Obispo, where Peter and I went to college. They have the BEST bakery. 
Anyway, these apple dumplings are so fun the make, fun looking, and fun to eat!! They are like little apple pie bombs! I even used the same cute little leaf cutouts that I used on top of my apple pie to make these apple dumplings look like actual apples! Fun and festive looking, huh :)

1 batch of Pie Dough
4 small Apples
enough Brown Sugar to fill core of apples
a dash of Cinnamon to top each apple
a dot of Butter to top each apple (OPTIONAL)

First, make your pie dough. While that rests in the refrigerator, tend to your apples:
Peel and core, OR peel, core & slice each apple. Again, I used my handy dandy apple peeler/corer/slicer):

When your apples are ready, divide your dough into 4 equal portions, and roll out each until about 1/4 inch thick or less: 

Place an apple into the middle of each round of rolled dough. 
Fill the core of the apple with brown sugar, and sprinkle the top with cinnamon:

*OPTIONAL: Put a pat of butter to plug up the top of the core. I did this on some and didn't do it on the others. Your choice...

Wrap up the apple to the best of your ability, trimming away excess dough & making sure that seams are sealed tightly. Use excess scraps of dough to make stems and leaves:

Bake at 400 degrees Fahrenheit for 20-25 minutes
As it bakes, the apple cooks slightly and the sugar mixture melts down and oozes through all the apple slices:

Yummy, Yummy, Yummy! The only thing these apple dumplings are missing, is....
 a big scoop of ice cream!

Enjoy this fun & festive dessert!

1 comment:

  1. I was a baker at "The Farm" many years ago. Before you put the apple on the dough round (bakers at The Farm used squares) andfill the core with cinnamon sugar and butter, plug up the bottom with a wee scrap of dough so the goodness stays inside. Otherwise, you're looking at a soggy bottom crust.