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Apple Dumplings

October 29, 2009

Laura’s Blog Entry

Last Saturday we got out for a bit and visited the local Renaissance Festival. It was the final weekend of the season, so if we wanted to go, it had to be that day. Mari and I were just getting over a nasty virus, so it was a somewhat shorter trip than usual. But we hit the highlights and Mari got to dress for the occasion.

We visited our favorite vendors, refilling our supply of glitter, otherwise known as fairy dust.

FYI – mixed with lotion this stuff makes killer body glitter. It is very fine and shimmers like Martin Gore on a moonlit night. Or so I hear.

It was quite cool and windy, so we bundled up in our knitwear and boots. We arrived famished and hit the food stands. Half the experience is eating the yummy treats and enjoying a restorative beverage. They manage to make a quite tasty beef stew served in a bread bowl. On a cold day, it was perfect. But not as perfect as dessert: Apple Dumplings. A whole apple, wrapped in pastry and baked in a cinnamon-laced syrup, served with a scoop of vanilla ice cream. Holy smoke! That was delicious!

I found myself craving it for days afterwards so I searched around for recipes and worked out my own version.

Apple Dumplings

¾ cup water
½ cup sugar
¼ teaspoon cinnamon
pinch of nutmeg
pinch of cloves
1 Tablespoon butter

1 prepared pie crust, flat and unbaked
2 large or 4 small apples, peeled and cored. (If using whole apples, don’t cut through the bottom when coring.)
2 Tablespoons sugar
¼ teaspoon cinnamon

Preheat oven to 375 degrees.

For syrup, in a small saucepan, combine the water, sugar and spices. Bring to a simmer and cook, covered, for 5 minutes. Remove from heat and stir in the butter.

Mix the 2 Tablespoons of sugar and ¼ teaspoon cinnamon and set aside.

Flour a surface and roll out the prepared pie crust to make it slightly larger. Cut the dough into 4 triangular pieces. Brush off any excess flour.

Place an apple in the center of each piece of dough. If using 2 large apples, use one half apple per pastry, sprinkle some of the sugar mixture in the center of the dough, place the apple cut side down, and then sprinkle more sugar on top. If using whole apples, fill the center with the sugar mixture.)

Wet the edges of the dough with water and fold them up around the apple. Pinch it together. If it doesn’t quite cover, that’s OK.

Place the wrapped apples in an 8×8 baking dish.  Pour the syrup over the top. Bake 35-45 minutes, or until the fruit is tender and the pastry is browned. Pierce one gently with a sharp knife to check for doneness.

Serve with ice cream. Top with the syrup.

I’m imagining it might be tasty with a glass of mead. Yes indeed.

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