MORE APPLE
RECIPES
Peel and core your favorite apple, keeping the stem intact. Make homemade pie pastry or purchase premade pastry to wrap the stuffed apples.
Apple Dumplings
Makes 6 apples
Dough:
2 1⁄2 cups flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted cold butter, cut into 1⁄2 inch dice
1⁄4 to 1⁄2 cup ice water
Apples:
6 large firm apples such as Honeycrisp or Granny Smith
1/3 cup packed brown sugar
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
6 tablespoons dried cranberries or dried cherries
1 large egg yolk
1 tablespoon heavy whipping cream
For serving:
Ice cream
Caramel sauce
Make dough: Place flour, salt and sugar in the bowl of a food processor fitted with a steel blade. With the motor on, add butter through feed tube. Process briefly. The dough should resemble course meal.
With machine running, drizzle ice water (keeping ice cubes out of the mixture) through feed tube. Start with 1⁄4 cup. Put some dough between your fingers. The dough should come together when pressed. If it is too dry, drizzle in more water.
Divide dough into two equal pieces and form into flattened rounds. Wrap each with plastic wrap. Refrigerate 1 hour.
Preheat oven to 375 degrees. Line a baking sheet pan with parchment paper.
Prepare apples: Peel apples. Using an apple corer, remove core, beginning at bottom of apple, keeping stem intact.
In a mixing bowl, combine brown sugar, cinnamon, ginger and dried fruit. Stuff mixture firmly into apples. In a bowl, combine egg yolk with cream.
Divide each dough disk into 3 pieces. On a lightly floured surface, roll a dough piece into a 7-by-7-inch square. Place an apple, stuffed side down, in center of dough square. Brush dough with egg mixture. Bring up dough sides, pinching firmly to adhere edges of dough to each other to securely enclose apple. Place on prepared pan. Repeat with remaining dough and apples.
Brush all apples with egg wash. If desired, use excess dough to create decorative leaves, adhering to dumplings with egg wash. Bake in preheated oven until browned, about 40 minutes. Serve warm with ice cream and caramel sauce.