Apple Dumplings Author: Weaver’s Orchard Apple Dumplings: A Confession Author: Weaver’s Orchard Serves: 4
1 1/2 cups all-purpose flour or whole wheat flour
1/2 teaspoon salt
1/2 cup + 4 teaspoons butter, divided
2–3 tablespoons cold water, or more as needed
4 sweet-tart or mildly tart apples such as Ginger Gold, Cameo, Honeycrisp, Stayman or Pink Lady, peeled and cored.
4 1/2 teaspoons cinnamon-sugar, divided
3/4 cup packed brown sugar
1/2 cup water
1/4 cup butter, cut into cubes
In food processor (or by hand with a bowl and fork), mix flour and salt. Add butter and process until mixture resembles cornmeal. Slowly add cold water until dough comes together into a ball. If dough is too crumbly, add more water. Remove from processor, wrap with plastic wrap, and refrigerate for 30 minutes.
Preheat oven to 425F. Roll out dough on lightly floured surface, cut into four sections, and place one apple on each section. Add a teaspoon of butter and some cinnamon sugar to the center of each apple. Pull the dough up around the apple and press the edges to seal.
Transfer dumplings to a greased cookie sheet. Bake for 8 minutes. Reduce heat to 400 and bake for 20 minutes or until golden brown. DO NOT OVER-BAKE OR THEY MIGHT EXPLODE.
Meanwhile, cook sauce ingredients over medium heat until just boiling, stirring constantly.
Remove dumplings from oven, allow to cool slightly, and pour sauce over. Let the sauce soak in for 15 minutes before serving.