No you don’t have to substitute crescent rolls or puff pastry. But you do change the procedure, and change is good.
So listen up and I am very sure that this will work a lot better than the old-fashioned way of making this delightful comfort food.
- 1 recipe for a 2-crusted pie crust. I have a couple so do look at the index.
- 6 granny smith apple or other crisp tart apple.
- 6 tbsp butter for the apples
- 2/3 c brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tbsp butter
- 1 c brown sugar
- 1 c white sugar
- 3 c water
- 1 tsp vanilla extract
This is a fairly standard recipe. We are going to make two very major changes. One, we are not going to make individual squares to cover each apple. Two we are going to simplify the preparation of the apples. It is hard to roll out the dough to the correct size and it tends to want to break on you as you try to bring it up around the sides of the apple. Apples are hard to core well with an apple corer, leaving behind pieces usually. We are avoiding both these problems, and speeding things up.
- Prepare your favorite pie crust and divide the dough 2/3 – 1/3. shape into rectangles and cover with wrap and place in fridge for a good hour.
- After about 40 minutes begin the rest of the preparation.
- Peel your apple with a peeler and then cut off the bottom and top. Slice through from top to bottom. Cut out the cores. Place each half in lemon-water to keep from browning while doing them all.
- When apples are done, prepare your butter into individual 1 tbsp for the apples and mix the spices together.
- Bring out your larger of the two pie crust doughs and roll out as you normally would into a rectangle that is large enough to come over the edges of a 9 x 13 high sided baking dish.
- Butter your baking dish and lay in the rolled out dough.
- Dry 2 pieces of your apple, lay with core side up and place a pat of butter in the center, then a tablespoon of brown sugar. Bring the other half up and squeeze together. Place in the baking dish.
- Do this with the rest until you have 6 “apples”, three to a side in the pan.
- Sprinkle with the spices
- Now roll out the second piece of dough. Roll this to larger that the bottom of the pan. You are going to loosely drape it over the top but between each set of apples to the end. Then bring up the sides of the bottom crust over the top to make the seal. Slice down the top crust across between apples, then push the dough gently between and around each apple. Your seal will not be perfect, but it will be close enough. It’s important to make sure the top crust is really longer and wider than the 9 x 13 pan, so it will be loose enough to do this.
- Take the ingredients from 2 tbsp butter down and place in a saucepan, bring to boil and boil for 5 minutes.
- Pour in and around your dumplings. You may not be able to use it all, depending on your baking dish.
- Bake in a preheated 400° oven for 50-60 minutes or until pie crust is browned and sauce is thick and bubbly.
SERVES: 12 (1/2 per person is more than enough I promise)
NOTES: Wonderful served with whipped cream or ice cream.
SOURCE: Sherry Peyton
COOKING TIME: 50-60 minutes