Recipe

Apple Dumplings With Topping Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 3 months ago Who doesn't love a good Apple and especially an Apple Dumpling with Caramel Sauce ? This is such a great recipe...Enjoy! Prep:40m Cook:35m Servings:6	Mountainmam
	rich dumpling carmel sundae sauce

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Ingredients

Crisco® Butter No-Stick Cooking Spray

Double crust Classic Crisco Pie Crust (recipe below)

6 baking apples (about 3 inches in diameter), peeled and cored

1/3 cup chopped pecans

1/3 cup raisins

1/2 teaspoon ground cinnamon

1 bottle Smucker's® Caramel Sundae Syrups Ice Cream Topping

OPTIONAL PASTRY GARNISH

Single crust Classic Crisco Pie Crust

Egg wash made with 1 egg mixed with 1 teaspoon water

Food Color

Small artist's paint brush

Note:

Classic Crisco Pie Crust

SINGLE CRUST

1 1/3 cups Pillsbury BEST® All Purpose Flour

1/2 teaspoon salt

1/2 stick well-chilled Crisco® All-Vegetable Shortening Sticks

OR 1/2 cup well-chilled Crisco® All-Vegetable Shortening

3 to 6 tablespoons ice cold water

DOUBLE CRUST

2 cups Pillsbury BEST® All Purpose Flour

1 teaspoon salt

3/4 stick well-chilled Crisco® All-Vegetable Shortening Sticks

OR 3/4 cup well-chilled Crisco® All-Vegetable Shortening

4 to 8 tablespoons ice cold water

DEEP DISH DOUBLE CRUST

2 2/3 cups Pillsbury BEST® All Purpose Flour

1 teaspoon salt

1 stick well-chilled Crisco® All-Vegetable Shortening Sticks

OR 1 cup well-chilled Crisco® All-Vegetable Shortening

6 to 10 tablespoons ice cold water

PREPARATION DIRECTIONS:1.BLEND flour and salt in medium mixing bowl.

2.CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.

3.SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.

TIPTest dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.

4.SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s).

TIPFor ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.

5.ROLL dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.

6.For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.

7.For a DOUBLE pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.

Two Methods for Pre-baking Pie Crusts (Cream Pies)

1.Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F, 16-20 minutes or until edges and bottom are golden brown.

2.Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Chill or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil and weights. Reduce oven to 350°F. Bake 5-10 minutes or until edges and bottom are golden brown.

Directions

1.HEAT oven to 425ºF. Spray an 11 1/2 x 8 x 2-inch baking dish with no-stick cooking spray.

2.PREPARE dough according to recipe. Roll out two-thirds of pastry into 14-inch square on lightly floured surface. Cut into 4 squares. Roll remaining pastry into 14 x 7-inch rectangle. Cut into 2 squares.

3.PLACE 1 apple in center of each pastry square. Combine nuts, raisins and cinnamon. Spoon into center of apples.

4.MOISTEN corners of each square. Bring 2 opposite corners of pastry up over apple and press together. Repeat with other corners. Press pastry seams together along sides of dumpling. Place dumplings in prepared baking dish.

5.BAKE 40 minutes or until apples are tender and pastry is golden brown. Spoon syrup over dumplings several times during baking. Serve warm, drizzled with caramel syrup.

OPTIONAL PASTRY GARNISH

1.HEAT to 400°F. Roll out pastry; cut with leaf-shaped cutter (or cut by hand with a small, sharp knife). Transfer cut outs to a piece of parchment paper. Place egg wash in a small bowl. Add a drop or two of food coloring; stir to combine.

2.BRUSH each leaf cut-out with colored egg wash. Transfer colored cut-outs to a baking sheet; bake 6 to 8 minutes or until golden brown. Cool 10 minutes on the baking sheet; remove to rack to cool completely. Use to garnish dumplings.

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