Wednesday, November 12, 2008

Homemaking Tip—Apple Dumplings from Pie Scraps

Yesterday morning I made a few apple pies for a couple of veterans and a sick neighbor. Because Calvin is more of a crust man than a filling man, I made him apple dumplings instead. Apple Dumplings are great because

a) you can make individual servings so a half a pie isn't wasted
b) they can be made from pie scraps and
c) they’re heavy on crust.

To make apple dumplings, I used the 1979 Better Homes & Garden Cookbook pastry and pie filling recipes:

Plain Pastry

6 cups flour
3 tsp salt
2 cups shortening
18-21 Tbsp ice cold water

Sift flour and salt together and cut in shortening until the pieces are the size of small peas. Sprinkle water over mixture and mix until dough sticks together. Divide dough into 6 lumps. Roll into large circles on a well floured counter. Makes enough dough for 3 double crust pies and 3 dumplings.

Apple Pie Filling

18-20 tart apples, pared, cored and thinly sliced
2 ½ cups sugar
6 Tbsp flour
3 tsp ground cinnamon
¾ tsp nutmeg
Pastry for pie
6 Tbsp butter

Combine sugar, flour, spices and salt; mix with apples. Line 9” pie plate with pastry. Fill with apple mixture; dot with butter. Adjust top crust, cutting slits for escape of steam; seal. Wash with egg whites and sprinkle with sugar. Bake at 425 degrees for 15 minutes and then lower heat to 350 degrees and cook for 35-45 minutes or until done. Makes enough filling for 3 pies and 3 dumplings.

To make apple dumpling, roll out left over pie scraps into a small tortilla size

Put apple pie filling in the center of dough

Put a pat of butter on top then gather the edges of the dough to the center.
Place in a ramekin or on a cookie sheet.

Brush egg wash over dough and sprinkle with sugar.

Bake just as if it was a pie (in a clean or dirty oven)
then serve warm with ice cream.


deidra said...

That's an oven-full! (And don't you worry, I got all choked up when they had the veterans stand during their branch song. Always do. And I can't help it.)

hennchix said...

How did you know I want to make apple dumplings?? Thank you for the recipe!

Jill said...

I love pie crust! I don't eat cooked fruit, so the only thing I like about apple pie is the smell of it. You are so nice to make pies for people, I bet that was the nicest Veteran's Day they ever had.

Monkeys ARDently In Sinc said...

I wanna know where the apple pie/dumplings were for the veteran at my house????? Good seeing you tonight!

Anonymous said...

Why have I never thought to do this with the extra? I always make cinnamon sugar coated pie scraps, which are good, but this looks much better!

And do you LOVE this crust recipe? I can't seem to find one without butter that I love. It always leaves me wanting in the flavor department. Do you use butter flavored shortening? (for some reason some teacher taught me that butter flavored shortening was a crime so I never use it)

Barb said...

I think I would like apple dumplings better than apple pie, too!

Darla said...

These look fabulous!!!! What a great idea!!!

Em K DUB said...

Note to self. . . never read Sis. Payne's blog while hungry!

Julie said...

I'm glad it's ok to cook them in a dirty oven, that's all I have right now. I'll try them this week! Thanks!

Becky said...

I'm not a big pie fan (not counting my lemon meringue) but this post makes me want to learn how make them...I've never made a crust from scratch and I'm sure Jeff would be in heaven if I tried! He's a BIG fan of pie :)

Marion said...

I've never met you but I blog stalk you once in awhile through my daughter-in-law, Melanie's blog. But I had to comment on your applie pie post! What a clever idea! I love apple dumplings and this just makes making them easy! Why didn't I think of it? Thanks for the tip and your blog makes mine look shallow! I'm a newbie and I think I need to regroup!!