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.