Apple Dumplings

Apple Dumplings

Source: Midwest Living



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)



Makes 4 servings

Prep: 30 minutes

Bake: 35 minutes



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)



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: In a mixing bowl, stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are peasize. Sprinkle 1 tablespoon of cold 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 cold water at a time, until all the dough is moistened (6 to 7 tablespoons cold water total).