This recipe originally came from the Better Homes and Gardens cookbook from 1953, which was *the* cookbook to have back in those days. Gram still has it and has used this recipe several times. Pap always helped make similar apple dumplings for their town's fall festival, but he always lamented that there was more dough and not enough filling. My mom said growing up, Gram would make these for dinner (or reheat ones that she made and froze) and serve with a piece of cheddar cheese. Personally, I wouldn't complain about having a mini apple pie (essentially) for dinner!
In the original recipe, I included information on how to make the syrup but I didn't make it because that it not how Gram made it. This recipe also makes 6 dumplings but I halved the recipe and it turned out just as well. Can store in the freezer for 2 months.
Ingredients:
6 medium apples, cored (gala apples work well)
2 cups flour
2 tsp baking powder
1 tsp salt
2/3 cup cold butter
1/2 cup cold milk
brown sugar, cinnamon, nutmeg, and cold butter to sprinkle/fill the apples
Syrup Ingredients:
1 1/2 cups sugar
1 1/2 cups water
1/4 tsp cinnamon
1/4 tsp nutmeg
6-10 drops red food coloring
3 T butter
Instructions:
1) To make syrup: combine all the ingredients except for butter in a small pan and bring to a boil. Add the butter and turn off the heat
2) Sift flour, baking powder, salt. Cut in the shortening until the size of peas
3) Add the milk and stir until flour is moistened. Refrigerate for 30 minutes
4) Roll dough in an 18"x12" rectangle 1/8" thick and cut into 6" squares (or divide dough in 6 equal parts before rolling out)
5) Place 1 apple in each square. Fill/sprinkle apple (very!) generously with brown sugar, cinnamon, nutmeg, and dot with butter.
6) Moisten the edges of the dough squares with water and pinch together at the top.
7) Place on an ungreased pan, pour syrup over apples (if using) and bake 375 F for 35 minutes or until apples are soft
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