Apple Dumplings

Time:
2 hours prep
30 minutes refrigerator
10 minutes freezer
40 minutes in the oven
Serves: 6 whole or 24 quarter dumplings

I used to make these dumplings as a child and at some point they became a Thanksgiving dessert tradition. My parents ALWAYS supported my culinary adventures in the kitchen; even when I exploded flour and sugar throughout it, just minutes before our Thanksgiving guests were to arrive. These dumplings are SO delicious and rustically beautiful. By “rustically beautiful” I mean they never look “perfect” but then again, “perfect” is so boring!!! Why be perfect when you can be #flaweless?

Flaweless Apple Dumplings

There are three main components to an apple dumpling.

Flaky Pie Pastry (Grandma’s is the best)
Tart Apples (I like Cortland apples - it’s like Granny Smith and Macintosh made a baby)
Heavenly Syrup (cinnamon, sugar, whiskey, oh my!)

Let’s begin at the beginning!

Part 1: Grandma’s Pie Crust

INGREDIENTS

1/2 pound of shortening (…or lard if we could get our hands on it!)

1 cup (2 sticks) of cold butter, cut into small pieces

5 cups of unbleached all purpose flour

1 egg

3 Tbsp white vinegar

Icy cold water

METHOD

Cut shortening into flour using a pastry cutter or 2 knives moving in opposite directions until it resembles sand. (Food processor is great, too; just giving you Grandma’s method!). Add chilled butter and cut, or process in pulses, until it resembles coarse crumbs leaving some pieces as large as peas.
In a liquid measuring cup, beat one egg with 3 Tbsp vinegar. Top egg mixture with icy cold water until it reaches 1 cup.
Transfer flour mixture to a large bowl, if you used a food processor in step 1. Create a well in the middle of the flour mixture and pour egg mixture inside. Lightly mix with knives, your hands or wooden spoon until it comes together. Form into three disks, wrap in plastic wrap and refrigerate for 30 minutes while you prepare the apples and syrup.

Part 2: The Apples

INGREDIENTS

6 Cortland apples, peeled and cored

2 Tablespoons lemon juice

METHOD

Peel each apple using a carrot peeler or paring knife.
Remove the core and seeds by cutting a 1” hexagon around the center of the apple. I pierce the apple from both the top and bottom using a small, sharp knife.
Using the back of a wooden spoon, force the core out.
Collect your prepared apples in a large bowl and sprinkle with lemon juice to slow browning.

Part 3: The Heavenly Syrup

INGREDIENTS

1 3/4 cups water

1 cup sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1 teaspoon cornstarch, dissolved in 1 Tablespoon of water

2 Tablespoons butter

2 Tablespoons rye whiskey

METHOD

In medium saucepan, combine water, sugar, cinnamon, nutmeg and simmer covered for 5 minutes.
Dissolve cornstarch in 1 Tablespoon of cold water.
Whisk cornstarch mixture into syrup and simmer uncovered until thickened, about 3 - 5 minutes more.
Remove from heat and stir in butter and whiskey. Set aside.

The Flaweless Finish

INGREDIENTS

1 teaspoon cinnamon

2 Tablespoons sugar

1/3 cup maple syrup, for basting

METHOD

Preheat oven to 400 degrees.
In a small bowl or glass, mix cinnamon with sugar.
After your apples are prepared (see “Part 2”), roll out first disk on floured surface and cut two 6” squares using a sharp knife.
Cut leaf shapes out of the edges surrounding the squares. You’ll need about 24 leaves so try and get 8 per each disk you roll out.
Place apple in center of square, sprinkle with cinnamon-sugar mixture and fill the core with prepared syrup (see “Part 3”).
Moisten edges of square with water and enclose the apple by bringing each corner together at the top. Seal all edges with your thumb and forefinger.
Bend 4 bottom corners clockwise.
Decorate top of dumpling with four leaves each. Dampen the backs of the leaves with water to help them adhere as you decorate.
Place dumplings on a baking tray lined with parchment paper.
Freeze dumplings for 10 minutes and then straight into a 400 degree oven for 40 minutes.
Baste the dumplings generously with maple syrup at minute 30.
Serve whole or in quarter pieces with fresh whipped cream or vanilla ice cream and a drizzle of amaretto.