Apple Dumplings
Apple dumplings feature whole apples wrapped in pie dough that are baked until tender, then drizzled with an apple cider sauce.
Ingredients
For the Pie Crust
- 2 pie crusts (I use homemade pie crusts and shape them into squares before chilling)
For the Apples & Filling
- ½ cup packed light brown sugar (100 grams)
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter cubed (30 grams)
- 8 baking apples (such as Honeycrisp or Fuji; 5 to 6 ounces per apple)
For the Sauce
- 1 cup apple cider (240 ml)
- 1 cup water (240 ml)
- 1 ⅓ cups packed light brown sugar (265 grams)
- 5 tablespoons unsalted butter sliced (75 grams)
Instructions
- To prepare the pie crusts: Preheat the oven to 425°F (218°C) and grease two 9x13-inch pans with nonstick cooking spray. Set aside.
- Cut each pie crust into four equal pieces, giving you a total of eight pieces of pie crust.
- Take a piece of pie crust and roll it into a 7 to 7.5-inch square. Repeat with the remaining pieces of pie crust. If needed, you can use a pizza cutter to shape each piece into a perfect square.
- Place the pie crust squares on a baking sheet lined with parchment paper and refrigerate while you prepare the apples and filling.
- To prepare the apples and filling: Add the brown sugar and cinnamon to a large mixing bowl and mix until well combined. Set aside.
- Core and peel each apple, then remove the pie crust squares from the refrigerator.
- Place a cored apple into the center of a pie crust square. Fill the center of the apple almost to the top with the brown sugar mixture, a little over one tablespoon per apple. I prefer to use a small funnel for this step, but this is optional. Then, place one cube of butter in the center of the apple.
- Fold each corner of the pie crust over the apple, one at a time, gently pressing the crust into the center of the apple. Use your fingers to pinch the edges of the dough together and seal it better.
- Repeat filling and assembling the dumplings with the remaining apples and pie crust. If you have any leftover pie crust, you can cut out leaves/apple designs to place on top of the apple dumplings.
- Place four apple dumplings into each greased pan, making sure to leave a little room between each one. Transfer to the refrigerator to chill while you prepare the sauce.
- To make the sauce: Combine the apple cider, water, brown sugar, and butter in a saucepan and place over medium heat, stirring occasionally.
- Once the mixture comes to a boil, remove it from the heat. Evenly divide the sauce between the two pans of apple dumplings, making sure to coat each one with the sauce as you’re pouring it. If you have any leftover cinnamon sugar, you may sprinkle it on top of the apples.
- Bake for 38 to 45 minutes, basting the apples about half way through, until the pie crust is golden brown and cooked through. If needed, tent with foil for the last 5 to 10 minutes of baking to prevent the dumplings from browning too much on top.
- Allow to cool for 15 to 20 minutes. Drizzle each dumpling with some of the reduced sauce from the pans, serve, and enjoy!
Video
Notes
Storage Instructions: Apple dumplings may be stored in an airtight container in the fridge for 2 to 3 days. Reheat in the microwave or in the oven at 300°F until warmed through.