These apple dumplings are as cozy as can be, and you can make them with our helpful tips! Enjoy this step-by-step tutorial on whipping up these spiffy sweets.
Old-Fashioned Apple Dumplings
Makes 6 dumplings
- 1 cup plus 2 tablespoons light brown sugar, divided
- 1½ teaspoons ground cinnamon, divided
- ¾ teaspoon kosher salt, divided
- Pie Dough (recipe follows)
- 6 small apples*, peeled and cored
- ½ cup unsalted butter, softened and divided
- 1 large egg, lightly beaten
- 1 cup water
- Vanilla ice cream, to serve
- Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
- In a small bowl, whisk together 2 tablespoons brown sugar, 1 teaspoon cinnamon, and ½ teaspoon salt.
- On a lightly floured surface, roll Pie Dough into a 20x14-inch rectangle at ¼-inch thickness. Trim edges to form a 19½x13-inch rectangle. Cut into 6 (6½-inch) squares, trimming rough edges.
- Place 1 apple in center of each square. Spoon cinnamon-sugar mixture evenly into centers of apples. Place 1 tablespoon butter on top of each apple. For each, bring corners of dough square together and crimp to seal edges. Brush each evenly with egg. Place in prepared dish. Freeze for 15 minutes.
- In a small saucepan, heat remaining 1 cup brown sugar, 1 cup water, remaining 2 tablespoons butter, remaining ½ teaspoon cinnamon, and remaining ¼ teaspoon salt over medium heat until melted and sugar dissolves. Pour into dish around apples.
- Bake until golden brown and bubbly, 50 minutes to 1 hour. Serve with ice cream, if desired.
*We used Granny Smith apples
Makes 1 double pie crust
- 3½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 cup cold unsalted butter, cubed
- 10 to 14 tablespoons ice water
- In the work bowl of a food processor, place flour, sugar, and salt; pulse to combine. Add butter and pulse until mixture is crumbly. Add ice water, 1 tablespoon at a time, just until dough comes together.
- Divide dough in half and shape each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours.
SQUARE IT UP
Cutting the dough into squares on a lightly floured surface will keep dough from sticking and tearing.