Apple Pie Dumpling

These apple pie dumplings are simple to make and use refrigerated pie crust for ease. The house will smell like apple pie...
Apple Pie Dumpling

Shutterstock / Stephanie Frey

Apple Pie Dumpling

These apple pie dumplings are simple to make and use refrigerated pie crust for ease. The house will smell like apple pie when these delicious dumplings are baking in the oven.

Ingredients

For the filling:

  • 1/4  Cup  unsalted butter, diced
  • medium apples, peeled, cored, and diced
  • 1/2  Cup  brown sugar
  • 1/4  Teaspoon  cinnamon
  • 1/4  Teaspoon  nutmeg
  • Pinch of  ground cloves
  • Pinch of  salt
  • 2  Teaspoons  cornstarch
  • 1/2  Cup  water

For the dumplings:

  • package refrigerated piecrust
  • 3  Tablespoons  unsalted butter, melted
  • Turbinado sugar, for garnish

Directions

For the filling:

In a medium sauté pan, melt the butter over medium heat. Add the apples to the pan and sauté for 2 to 3 minutes. Add the brown sugar, spices, and salt, and continue to cook the apples for about 5 to 8 minutes stirring occasionally until the apples are even browned and soft. Dissolve the cornstarch in the water, and add to the pan stirring. Allow the liquid to come to a boil for at least 30 seconds. Once the apples are soft and the sugar, cornstarch, and water have formed a syrup, remove the pan from the heat and set aside to cool.

For the dumplings:

Preheat the oven to 375 degrees F. Divide the two piecrusts into a total of 8 pieces. Roll the each piece into a thin circle. Place a tablespoon or 2 of the filling in the center of the wrapper. Then fold the crust in half and seal with a fork, crimping the edges. Brush each dumpling with butter and sprinkle with turbinado sugar. Place on a parchment lined baking sheet and bake in the oven for 30 to 35 minutes or until golden brown.

Apple Pie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Apple Pie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.