from Darlene's Kitchen
*Recipe for 1 Double Crust Pie Pastry
6 large tart Apples (Granny Smith or your favorite)
1 stick cold butter
3/4 cup Light Brown Sugar
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
3 cups Water
2 cups Sugar
1 tsp Vanilla
These will bake in a 375* to 400* oven, depending on your oven. Pre-heat before baking.
Peel and core apples. Lightly flour a flat surface and roll pastry into a 24"x16" rectangle. You can use your favorite pie crust recipe or use pre-made crust. Cut pastry into 6 squares and place an apple on each piece of pastry, stem side up. Cut butter into 8 pieces and place 1 piece of butter in the opening of each apple. Save the other 2 pieces of butter for making the sauce. Mix the brown sugar, cinnamon and nutmeg together until well blended. Divide the mixture up between the 6 apples. Poke some inside the cored opening of each apple and around the base of each apple.
To seal the pastry around the apples: wet fingertips and bring one corner of the pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Repeat for 2 remaining corners, remembering to seal. Gently pinch the dough at the sides to finish sealing the dough around the apple. Complete process with all 6 apples. Butter or spray a 13x9 baking dish. Place apples in dish and set aside.
To prepare the sauce: In a large saucepan, mix together water, sugar, vanilla and the extra 2 pieces of butter. Over medium heat, bring to a boil and continue boiling until the sugar is completely dissolved (about 5 minutes). Carefully and slowly pour over pastry covered apples (dumplings).
Bake for 50-60 minutes.
To serve: place a dumpling in a dessert dish and spoon desired portion of sauce over the top.
Makes 6 large apple dumplings.