Subj: Grandma's Apple Dumplings
Grandma Todd's Apple Dumplings
To Make Pastry
2 1/4 cups sifted Flour
3/4 teaspoon Salt
3/4 cup Shortening
Ice Water, about 7 to 8 tablespoons (just enough to
make dough stay together)
Sift flour and salt directly into mixing bowl. Add most
of the shortening and cut it in
with a pastry blender or 2 knives until mixture looks
like "meal". Then add remaining
shortening and cut it in pieces the size of giant peas.
Sprinkle water lightly over
mixture... blending it in with a fork until dough can
just be pressed together into a ball.
(If desired, divide dough into two or three parts to
make it easier to handle). Roll out
dough 1/8 inch thick on a lightly floured cloth-covered
board. Cut into 7-inch squares.
To Make Filling
6 medium-sized tart, juicy Apples
1/2 cup Sugar
1 1/2 teaspoons Cinnamon
1 tablespoon Butter
Pare and core apples. Place an apple on each pastry
square. Fill cavity of each apple with
the sugar and cinnamon, mixed together. Dot with butter.
Moisten points of pastry
square (don't use too much water). Bring opposite points
up over that apple,
overlapping them. Seal well.
To Make Syrup
1/2 cup Sugar
1/2 cup light corn syrup (White Karo)
2 tablespoons Butter
1/4 teaspoon Cinnamon
1 cup Water
Boil together for three minutes.
Place dumplings about 2 inches apart in a 9 x 13 x 2
inch baking pan. Pour hot syrup
around chilled dumplings in the pan. Bake immediately
for 5 to 7 minutes, until the
crust shows slight coloring, in a very hot oven (500
degrees), then reduce temperature to
a moderate oven (350 degrees) and bake about 30 to 35
minutes longer. (You can also just
cook it at 425 degrees for 40-45 minutes.)
Serve warm with the hot syrup, and with cream too, if
Here's a topping I use on baked apples from the Julia
Child "The Way to Cook"
cookbook (Grandma never tried this):
1 Egg Yolk
1/4 cup Sugar
3 tablespoons bourbon whiskey
1/2 cup heavy cream
Whisk egg yolk in a smallish bowl, gradually adding
the sugar. Continue to beat for
several minutes until lightly thickened, then beat in
the bourbon, and finally the cream.
Pour over dumplings (or baked apples, or whatever apple
dessert you want to try this
with) about 5 minutes before the end of cooking time,
just until the cream has set and
begun to brown in places.