Post by chief_cook2 on Oct 4, 2004 8:46:02 GMT -6
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Pastry for 2 (10 inch) pie shells
6 medium. firm cooking apples
1 Tbsp. lemon juice
1/2 cup granulated sugar
1 tsp. ground cinnamon
1 cup dark brown sugar
1 Tbsp. (1/4 stick) butter
2 cup water
3/4 cup granulated sugar
2 Tbsp. (1/4 stick) butter
1 tsp. vanilla extract
1/8 tsp. ground mace (optional)
1/8 tsp. grated nutmeg
Cream
Preheat oven to 375ยบ. Roll out pie dough to form a
rectangle, 14x22
inches. Cut into 6 uniform squares. Core the apples,
but leave them
whole. Pour the lemon juice into a small bowl. In
another small bowl,
combine the granulated sugar and cinnamon. Roll each
apple first in
lemon juice, then in sugar and place each on top of
dough square. Fill
each apple cavity with approximately 2 tablespoons
brown sugar and 1
teaspoon butter. Pull the pastry squares up over the
apples and crimp
the edges tightly; you will have pretty round pastry
balls. Place in
an oiled 9x13x2 inch pan. Bake for 1 hour or until
apples are tender.
While apples bake, combine all the sauce ingredients
in a medium
saucepan set over high heat. Bring to boil and cook
rapidly for 1
minute. After the dumplings have baked for 30 minutes,
pour the sauce
over top of the dumplings and bake 30 minutes longer,
basting
occasionally. Serve hot with the cream.
Pastry for 2 (10 inch) pie shells
6 medium. firm cooking apples
1 Tbsp. lemon juice
1/2 cup granulated sugar
1 tsp. ground cinnamon
1 cup dark brown sugar
1 Tbsp. (1/4 stick) butter
2 cup water
3/4 cup granulated sugar
2 Tbsp. (1/4 stick) butter
1 tsp. vanilla extract
1/8 tsp. ground mace (optional)
1/8 tsp. grated nutmeg
Cream
Preheat oven to 375ยบ. Roll out pie dough to form a
rectangle, 14x22
inches. Cut into 6 uniform squares. Core the apples,
but leave them
whole. Pour the lemon juice into a small bowl. In
another small bowl,
combine the granulated sugar and cinnamon. Roll each
apple first in
lemon juice, then in sugar and place each on top of
dough square. Fill
each apple cavity with approximately 2 tablespoons
brown sugar and 1
teaspoon butter. Pull the pastry squares up over the
apples and crimp
the edges tightly; you will have pretty round pastry
balls. Place in
an oiled 9x13x2 inch pan. Bake for 1 hour or until
apples are tender.
While apples bake, combine all the sauce ingredients
in a medium
saucepan set over high heat. Bring to boil and cook
rapidly for 1
minute. After the dumplings have baked for 30 minutes,
pour the sauce
over top of the dumplings and bake 30 minutes longer,
basting
occasionally. Serve hot with the cream.