- one recipe pastry for double-crust pie
- six huge Granny Smith apples, peeled and cored
- one/2 cup butter
- three/4 cup brown sugar
- 1 teaspoon ground cinnamon
- one/two teaspoon ground nutmeg
- three cups water
- 2 cups white sugar
- one teaspoon vanilla extract
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1 h thirty m
- Preheat oven to 400 degrees F (200 degrees C). Butter a 9×13 inch pan.
- On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Minimize into 6 square pieces. Location an apple on every single pastry square with the cored opening dealing with upward. Reduce butter into eight pieces. Spot 1 piece of butter in the opening of each apple reserve remaining butter for sauce. Divide brown sugar among apples, poking some inside each cored opening and the rest close to the base of each apple. Sprinkle cinnamon and nutmeg in excess of the apples.
- With slightly moist fingertips, carry one particular corner of pastry square up to the prime of the apple, then bring the opposite corner to the prime and press with each other. Carry up the two remaining corners, and seal. Slightly pinch the dough at the sides to entirely seal in the apple. Repeat with the remaining apples. Spot in ready baking dish.
- In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Area more than medium heat, and deliver to a boil in a big saucepan. Boil for 5 minutes, or till sugar is dissolved. Very carefully pour above dumplings.
- Bake in preheated oven for 50 to 60 minutes. Location every apple dumpling in a dessert bowl, and spoon some sauce over the best.