Apple Dumplings
I have had these every year since I was little for my birthday. that and chicken cordon bleu.
1 pastry for 9" pie
2 c. brown sugar
1 c. water
4 baking apples.
Cinnamon and Sugar
Peel and Core Apples. (If you don't want the serving so big you can cut the apples in half). Sprinkle Cinnamon and Sugar in them and wrap them in pie dough. Put them in a pan. Over the stove stir 2 c. brown sugar and 1 c. water and some cinnamon until bubbly, pour over apples.
Bake 50-80 minutes ad 425F.
(This depends on the pie dough, you don't want it raw at all or it tastes gross, so for whole apples longer, smaller apples shorter. )
1 pastry for 9" pie
2 c. brown sugar
1 c. water
4 baking apples.
Cinnamon and Sugar
Peel and Core Apples. (If you don't want the serving so big you can cut the apples in half). Sprinkle Cinnamon and Sugar in them and wrap them in pie dough. Put them in a pan. Over the stove stir 2 c. brown sugar and 1 c. water and some cinnamon until bubbly, pour over apples.
Bake 50-80 minutes ad 425F.
(This depends on the pie dough, you don't want it raw at all or it tastes gross, so for whole apples longer, smaller apples shorter. )
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