Friday, January 23, 2009

Amish Apple Dumpling

So as opposed to so-called "Amish" friendship bread, apple dumplings are actually a typical Amish dessert. I love to get them from the farmer's market by my school.

This is a good way to use a disc of pie dough if you want to try something different.

Start off by making a syrup by boiling brown sugar, white sugar, cinnamon, butter, and water.

Peel and core 3 apples. You don't really need a special tool to core an apple. If you have the straight kind of simple peeler, and then you can use the tip to poke in and twist.

Make sure your apples are pretty dry (otherwise they'll melt the dough). Cut an 8 inch by 8 inch square (approximately) out of the pie dough. Stuff pieces of butter and brown sugar and cinnamon inside the apple. It doesn't matter if it doesn't all fit or if it spills over, since it's going to leak out anyway.

Wet the edges of the dough with water, then wrap the apple, pinching the seams tightly together.

Place the wrapped apples in a greased baking dish. Take the syrup (which should be cool now), and brush the dumplings all over. Be generous. (Actually, the normal recipe says to pour the syrup over the dumplings, but I thought that seemed a bit excessive.)

While the dumplings baked, I occasionally "basted" them with more syrup.

And there you go! Like a little fat apple pie.

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