Old-fashioned Apple Dumplings

My mom, Phyllis Newell,  was a wonderful cook and baker. She made the BEST apple dumplings using the recipe from her edition of the Betty Crocker Cookbook. I used that same recipe from my 1960s era cookbook to create this delicious dessert and a lot of nostalgic memories! 

Of course Mom always served apple dumplings with ice cream. I served ours with butter pecan ice cream. 

Apple Dumplings   Yield 6 or 4

(1st ingredient amount is for 6 dumplings; 2nd is for 4)

Dumplings

Pastry for 9" two-crust pie for 6 / pastry for 8" two-curst pie for 4

Tart juicy apples -  6 /4

Sauce

Granulated sugar - 1 cup / 2/3 cup

Water - 2 cups / 1 1/2 cups

Butter - 3 tablespoons / 2 tablespoons

Ground cinnamon - 1/4 teaspoon / 1/4 teaspoon

Apple Filling

Granulated sugar - 1/2 cup / 1/3 cup

Ground cinnamon - 1 1/2 teaspoons / 1 teaspoon

Butter - 1 tablespoon / 2 teaspoons.

1. Heat oven to 425°.
2. Roll out pastry a little less than 1/2" thick and cut into 7"squares.
3. Pare and care an apple for each dumpling.
4. Boil the 4 sauce ingredients together for 3 minutes.
5. Place apple on each square of pastry. 
6. Fill the cavities of apples with mixture of sugar and cinnamon as listed under apple filling ingredients. Dot each with butter.
7. Bring opposites point of pastry up over the apple. Overlap, moisten and seal.
8. Lift carefully, place a little apart in baking dish. Pour hot syrup around dumplings. 
9. Bake immediate 40 to 45 minutes or until crust is nicely browned and apples are cook through (test with fork).
10. Server warm with the syrup and with ice cream, cream or whipped cream.