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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I have not tried this recipe. I got this recipe from Nichols-Tioga Community Cookbook. The recipe was submitted by Elaine Brown. Evaporated milk can be used in place of the light cream. Ingredients:
4 cups flour |
2 cups crisco |
1 tablespoon sugar |
1/2 teaspoon salt |
1 egg |
1 teaspoon vinegar |
1/2 cup water |
apple |
brown sugar |
cinnamon |
1/2 cup butter |
1 cup sugar |
2 teaspoons flour |
1/2 cup real butter |
1/2 cup light cream |
1/4 teaspoon vanilla |
Directions:
1. Crust:.
2. Mix flour, crisco, sugar and salt. Add egg, vinegar and water.
3. Filling:.
4. Peel and core as many apples as you need.
5. Roll out dough and cut into squares large enough to cover the apple. Place whole apple in center of square and in the center hole of the apple sprinkle 1 tablespoon brown sugar and cinnamon to your taste and 1/8 inch pat of butter on each apple. Fold up and seams.
6. Place on cookie sheet (with foil, to protect cookie sheet from boil overs).
7. Bake at 350 for 1 hour.
8. After baking place dumpling in bowl and put a scoop of vanilla ice cream.
9. Sauce:.
10. Boil all over low to medium heat for 2 to 3 minutes. Add vanilla. Pour hot sauce over dumplings and ice cream and serve.
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