Apple Dumplings with Topping Recipe

Ingredients

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• Crisco® butter No-Stick cooking spray shopping list
• Double crust Classic Crisco pie crust (recipe below) shopping list
• 6 baking apples (about 3 inches in diameter), peeled and cored shopping list
• 1/3 cup chopped pecans shopping list
• 1/3 cup raisins shopping list
• 1/2 teaspoon ground cinnamon shopping list
• 1 bottle Smucker's® caramel Sundae syrups ice cream Topping shopping list
• OPTIONAL PASTRY GARNISH shopping list
• Single crust Classic Crisco pie crust shopping list
• egg wash made with 1 egg mixed with 1 teaspoon water shopping list
• food color shopping list
• Small artist's paint brush shopping list
• Note: shopping list
• Classic Crisco pie crust shopping list
• SINGLE CRUST shopping list
• 1 1/3 cups Pillsbury BEST® All Purpose flour shopping list
• 1/2 teaspoon salt shopping list
• 1/2 stick well-chilled Crisco® All-vegetable shortening Sticks shopping list
• OR 1/2 cup well-chilled Crisco® All-vegetable shortening shopping list
• 3 to 6 tablespoons ice cold water shopping list
• DOUBLE CRUST shopping list
• 2 cups Pillsbury BEST® All Purpose flour shopping list
• 1 teaspoon salt shopping list
• 3/4 stick well-chilled Crisco® All-vegetable shortening Sticks shopping list
• OR 3/4 cup well-chilled Crisco® All-vegetable shortening shopping list
• 4 to 8 tablespoons ice cold water shopping list
• DEEP DISH DOUBLE CRUST shopping list
• 2 2/3 cups Pillsbury BEST® All Purpose flour shopping list
• 1 teaspoon salt shopping list
• 1 stick well-chilled Crisco® All-vegetable shortening Sticks shopping list
• OR 1 cup well-chilled Crisco® All-vegetable shortening shopping list
• 6 to 10 tablespoons ice cold water shopping list
• PREPARATION DIRECTIONS:1.BLEND flour and salt in medium mixing bowl. shopping list
• 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. shopping list
• 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. shopping list
• 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. shopping list
• 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). shopping list
• TIPFor ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days. shopping list
• 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. shopping list
• 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. shopping list
• 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. shopping list
• Two Methods for Pre-baking pie crusts (Cream Pies) shopping list
• 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. shopping list
• 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. shopping list