Apple Dumplings

For me, apple dumplings are a taste of childhood! My first memory of these little bundles of yummy goodness goes back to when I was probably 3 years old. Watching my mom baste them with the cinnamon syrup & the cinnamony smell wafting through the house are such happy childhood memories.

More Apple Recipes

• Fresh Apple Bundt Cake
• Apple Banana Date Muffins
• Caramel Apple Cheesecake with Ginger Snap Crust

Baking Tips

When making apple dumplings, I do not use pre-made pie crust for the simple reason that it is too small and difficult to cut each circle into thirds & properly wrap an apple. To date, pie crust is one of only two things that I use Crisco to make. I plan to experiment with switching to coconut oil, but it hasn’t happened yet. I will post as soon as I learn how to do it successfully, so stay tuned!

A handy kitchen tool that will make your life so much easier when basting apple dumplings is a turkey baster!

Apple Dumpling Recipe

For the pie crust:

• 3 cups all purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 1/2 cups Crisco
• 1/2 cup cold water
• 1 teaspoon white vinegar

1. Combine flour, sugar, & salt in a large bowl. Cut in Crisco with a party blender or fork until finely crumbled.
2. Add water & vinegar. Mix by hand until well incorporated & smooth.
3. Divide dough into six evenly sized balls.

For the apple dumplings:

• 1 1/2 cups sugar
• 3 cups water
• 1/2 stick butter
• 1/2 teaspoon cinnamon
• 6 medium apples
• cinnamon sugar
• 2 tablespoons butter

1. Combine the first four ingredients in a heavy bottomed saucepan. Bring to a boil. Reduce heat & simmer for 30 minutes.
2. Peel & core apples. (I use the apple corer from Pampered Chef.) Do NOT slice the apples! They need to be whole.
3. For each dumpling, roll out one ball of pie crust to about 1/8″ thick on a floured surface or pastry mat. Place one peeled & cored apple in the center. Fill the cavity of the apple with cinnamon sugar. Place 1 teaspoon of butter on top. bring crust up the sides of the apple. Moisten the edges with a small amount of water & seal the top.
4. Place each dumpling seam side down in a 9×13 baking dish, evenly spaced.
5. Pour the cinnamon syrup over the top of the dumplings & place the pan in an oven that has been preheated to 425 F.
6. Bake for 40-45 minutes or until golden brown. Every 10 minutes, baste the dumplings with the cinnamon syrup.
7. Remove from oven & allow to cool.
8. Serve warm or cold with vanilla ice cream or whipped cream.

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