What better than apple pie? Apple Dumplings! These are so easy to make, and are so delicious. I stole this recipe from my sister who made these for my parents back home. I never tasted hers, but I’m pretty sure these are better 😉
Apple pie one of my favorite fall desserts. These apple dumplings reminded me of a ball of apple pie. This treat is perfect to make after a fun day of apple picking in the crisp autumn air. Granny smith apples are the preferred apple in this dessert because they give a nice sweet and sour balance.
Here’s what you’re going to need:
- 1/2 cup of water
- 1/4 cup sugar
- 1 tsp of vanilla
- 2 tbsp of butter (divided)
- 1/8 ground nutmeg
- 1/4 cup brown sugar
- 1/4 tsp cinnamon
- 1 rolled refrigerated pie crust for every apple
- Preheat the oven to 375 degrees.
- Peel and core out the apples, but do not cut them!
- In small saucepan, combine water, white sugar, vanilla, 1 tbsp butter, and nutmeg over high heat. Bring to a boil for one minute and set aside.
- Combine brown sugar, cinnamon, and the 2nd tbsp of butter in a small bowl. Mix well!
- Unroll the pie crust and cut into quarters. Stuff each apple cavity with an equal amount of brown sugar mixture, and place on a pastry quarter. Fold up around the apples and pinch them together. Feel free to be a little crafty when it comes to sealing the ends of the crusts together!
- Place apples on a cookie sheet and drizzle the bubbling sugar mixture over the crust. I used a brush to apply the mixture on the crust to ensure it was applied evenly all over.
- Bake for about 45-50 minutes or until the crusts are golden brown. After you take them out, brush some of the sugar drizzle in the pan over the crusts.
- Let it cool off a bit, cut them open, and enjoy!