Moms Church Bazaar Apple Dumplings Recipe

How to make it

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• APPLE PREP:
• Peel and core medium jonathan apples. (apples used are chef's choice)
• Place apples into a medium pail of water with salt or lemon juice or fruit fresh in it to keep the apples from turning color.
• After the apples have been rinsed with the water solution thoroughly, place them in a drainer to remove all of the extra outside liquid to dry.
• If not dry when ready to create dumplings, dry outside with paper towel.
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• FILLING PREP:
• Make up a batch of cinnamon sugar (approx 1 cup, more can be made if needed)
• Margarine/Butter (approx 2 sticks)
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• CRUST PREP:
• Place the following in a food processer.
• 3 cups flour
• 1 tsp salt
• 1 1/3 cup shortening (vegetable)
• Press the pulse button briefly 20 times or until small balls form.
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• 1 generous tsp vinegar (white)
• 1 egg
• 5 Tbl ice cold water
• Mix with a fork until blended.
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• In a large mixing bowl, combine the dry mixture from the food processor with the blended liquid mixture, stirring with a fork until blended.
• If more water is needed add a very small amount at a time.
• If dough is too sticky, dust hands with flour and work in just enough to be able to pick up dough and form into a large ball.
• This dough is very pliable and soft to work with.
• Divide the dough into two parts.
• Dust with flour your pastry sheet and place one dough part onto the center.
• Sprinkle top of dough with flour and roll out into a circle until it is between 1/8 and 3/16 inch thick.
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• PUT IT TOGETHER:
• Space apples on dough allowing enough room to fold dough up onto each apple.
• You can usually put at least 4 - 5 apples on the rolled dough.
• Use a funnel to insert 1 tsp of cinnamon sugar into each apple center.
• Top the hole with 1/4-1/2 Tbl of margarine/butter.
• Cut the dough with a knife into pieces large enough to cover each apple.
• Fold the dough over, being careful to not lift the apple away from the dough, so that the cinnamon sugar does not slip out.
• If you have extra dough, tear it off and place it to one side to be reused.
• Work it until the apple is covered and edges are sealed.
• When apple is completed, place on a tray so as to not touch each other to freeze.
• Continue until all apples are worked up.
• Freeze apple dumplings on tray.
• After frozen, apple dumplings can be bagged 4 to a bag along with their syrup packets.
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• SYRUP for 4 dumplings
• 2 Tbl margarine/butter
• 2/3 cup cinnamon sugar mixture (make sugar as dark or light as you want with the cinnamon.
• 1 1/2 cups water (used when you make the syrup)
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• TO COOK:
• Thaw dumplings and place into a 4" deep baking dish.
• Melt and stir the syrup mixture until well mixed and boil together for 3 minutes..
• Pour hot syrup mixture over and around the 4 dumplings in the pan.
• Sprinkle sugar lightly over the top of the dumplings.
• Bake at 400° for 45-50 minutes until done or until pastry is a golden brown and apple is tender.
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• Serve as is or with vanilla ice cream.
• These make excellent Christmas presents, packaged in groups of 4 dumplings. Include in this package the "Apple Dumpling Syrup and cooking Instructions" and a "Pre-made baggie of syrup ingredients" (minus the water).
• Make paper slips to describe the Baking and Syrup Instructions as follows. Include this slip in the pre-packaged dumplings given for gifts.
• APPLE DUMPLING SYRUP
• Thaw dumplings and place into a 4" deep baking dish. Combine contents of plastic bag with 1 1/2 cups water. Boil together for 3 minutes. Pour hot syrup around dumplings. Sprinkle with sugar. Bake at 400° for 45-50 minutes or until pastry is a golden brown and apple is tender.

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