Covered in a luscious caramel sauce, these dumplings are amazing served alone or with a big scoop of vanilla ice cream.
—ROBIN LENDON CINCINNATI, OH
PREP: 1 HOUR + CHILLING • BAKE: 50 MIN. • MAKES: 8 SERVINGS
3 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/3 cup cold water
8 medium tart apples, peeled and cored
8 teaspoons butter
9 teaspoons cinnamon-sugar, divided
SAUCE
1 1/2 cups packed brown sugar
1 cup water
1/2 cup butter, cubed
1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add the water, tossing with a fork until the dough forms a ball. Divide into eight portions. Cover and refrigerate at least 30 minutes or until easy to handle.
2. Preheat the oven to 350°. Roll each portion of dough between two lightly floured sheets of waxed paper into a 7-in. square. Place an apple on each square. Place 1 teaspoon butter and 1 teaspoon cinnamon-sugar in the center of each apple.
3. Gently bring up the corners of the pastry to each center; pinch edges to seal. If desired, cut out apple leaves and stems from dough scraps; attach to dumplings with water. Place in a greased 13x9-in. baking dish. Sprinkle with the remaining cinnamon-sugar.
4. In a large saucepan, combine sauce ingredients. Bring them just to a boil, stirring until blended. Pour the mix over the apples.
5. Bake 50-55 minutes or until the apples are tender and pastry is golden brown, basting occasionally with sauce. Serve warm.