Reviewed: Nov. 10, 2009

DELICIOUS! I used store bought pie crusts and it came out great with Jonagold apples. If your apples are really sweet, you may want to cut the sugar a little.

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KitKat

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Reviewed: Nov. 5, 2009

they may not be the best looking dumpling on the block, but they sure taste good. used store bought pie dough(mrs. smith's) and added more brown sugar and cinnamon. served warm with vanilla ice cream and they were great.

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lisa r

Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA

Living In: Mobile, Alabama, USA

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Reviewed: Nov. 1, 2009

OMG were these GOOD!!! Please don't use the "biscuit or cresent roll" ones!! I did - two weeks ago - last week I made these----to die for! Beings I knew we would overeat I decided to freeze some - so I put them in bread pans and poured the cooled sauce into a sandwich bag to stuff inside the pan - cover the pan with wrap and foil and stuck'em in the freezer. Can't waite to have them again tonight!! Oh yes - I baked them for 20 minutes then poured the sauce on and finished baking them. THANKS!

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Big "M"

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2009

A+++++ Fantstic recipe! Every once in a while you come across a recipe that ends up being passed down through the family for generations to come. This is one of those keeper recipes. I used "Ruth's Grandma's Pie Crust" recipe from this site. I needed a serving for 8 instead of 6, so I used 8 small Granny Smith apples and it turned out perfect. I added one half teaspoon more cinnamon then recipe called for. Since I used homemade pie crust, I divided my dough into 8 same sized dough balls and rolled them out seperately and then followed the recipe as directed. For me it took about an hour to roll out my pre-made dough, core and peel apples, make sauce and assemble the dumplings. I think a 30 minute prep time is an underestimate. Also, I basted apple dumplings several times throughout the cooking time. Thanks for sharing this fabulous recipe!!!

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Patti

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Reviewed: Oct. 25, 2009

I loved this dough!It's much nicer than just plain pastry dough. The vanilla butter sauce is so much tastier than the ones made with the red cinnamon heart candies. I added less sugar to this to make it a bit more friendly to my family members who are diabetic.

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TOONIES

Cooking Level: Expert

Home Town: Pittston, Pennsylvania, USA

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Reviewed: Oct. 24, 2009

It took a bit more prep time than I had expected, but boy, these are decadently delicious, as if you ordered dessert from the 4 Seasons! Thank you for the recipe! You can add 1/8-1/4 cup of your favorite alchoholic beverage to the cinnamon syrup which will add even more depth and nuance to the flavors. You can add chopped nuts to the syrup which will gently caramelize them as you heat them (via stove top or microwave). Diabetics? Splenda worked on one batch - just cut to 1/2 the amount of sugar called for, or else too sweet. I cut the apples into halves since whole ones are too big and too much for one serving size after a meal - and it was still plenty. I sprinkled the sugar/cinnamon mixture all over the apple halves, put a a small pat of butter in the cored out center, then put the 'flat side' down onto the dough before wrapping and sealing it up. I gently pressed the dumplings into a smooth rounded shape (so looked way more pretty than the original pic :) I sprinkled more sugar/cinnamon over the outside. I used the tines of a fork to poke a few holes on the tops to prevent cracking. I even used the home made crust recipe found on this site which also had 5 stars - so can't go wrong! TOTALLY worth all the effort! Make it even more pretty? Cut out leaves from leftover dough, then gently lift them and lay down on top of the apple forms! Coolio, huh?

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KonaRose

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Reviewed: Oct. 12, 2009

Good, easy. Make sure you use a quality pie crust (whether store bought or homemade).

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2009

I made these today, and they turned out great! The only thing I did differently was to substitute a cup of apple cider for one of the three cups water, just because I had it in the fridge and thought "why not?" It made the syrup a little darker, which was nice-looking. I divided the dough into 6 portions before rolling it out, to make it easier. I wouldn't change anything about this recipe.

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Paulalalala

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 4, 2009

Very easy & delicious! I used 3 store bought crusts & reduced the amount of sugar to 1 cup. I think next time I will reduce the sugar 1/2 c-to 3/4 c, because the sauce was just a little too sweet. I used 1/2 c white sugar & 1/2 c brown sugar. I cut the apples in half which was a much better serving size. Served warm with with vanilla ice cream. They were a hit with my dinner guests.

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joni

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Reviewed: Sep. 25, 2009

I loved them. The sauce however was a little slimmy for me but dumpling was wonderful

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Carolyn

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Reviewed: Jul. 21, 2009

These dumplings are totally delicious!!!! I've made them three times in the past month, no one can get enough of them!!! I use premade pie crust for the dumpling crust, one apple per pie crust. However, these are so sweet and rich, it's difficult for a person with a sweet tooth to finish even half of one... so if you care about presentation, use one half of an apple and one half of a pie crust per serving. The sugar/water/vanilla mixture will seem very thin, but after cooking it turns into a delicious caramel sauce, so don't worry about it. Out of preference, I only make and use half of the sauce. If you make the entire amount, it nearly covers the dumplings and disintegrates the dough part, leaving you with cooked apples in a lot of delicious sauce, instead of apple dumplings. This recipe is not difficult at all and well worth the wait!

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Mrs. Hooper

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: New Albany, Indiana, USA

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Reviewed: Jun. 4, 2009

The most wonderful thing I've ever tasted. My wife baked these for me and I no longer want a cake on birthdays, I want these instead.

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The Lamoreaux's

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Reviewed: Feb. 4, 2009

I botched the crust on this one. Next time I will make a double crust and make sure it is moist enough to roll out big enough. Besides that it was great. More sauce than needed. I'd make more apple dumplings and leave the sauce amount the same.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Feb. 3, 2009

I made a lot of mistakes with this recipe (never made them before) but they still turned out fabulous! I made my own pie crust but I think next time, I'll separate it into individual portions before I roll it out. I will also make smaller portions (1/2 an apple)overall. The whole apple portion was HUGE! I forgot to put the cinnamon with the apple and just added it to the sauce instead but it came out great anyway. Also, I reserved about 1/4 of the sauce and added half and half to it to make a caramel sauce which was heavenly! I highly recommend this recipe. I don't think it's easy but I'll try it again. My husband wouldn't shut up about it! I guess it definitely has his endorsement too!

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BONASPROF

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2009

I made these dumplings. They are wonderful. I will also cook them on 425 next time. The apples get a little too soft. I used granny smith, and they were tart enough to balance out the sweet sauce. Excellent

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Jamie

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Reviewed: Jan. 19, 2009

This recipe was delicious but I found that two pie crusts were not enough to cover the apples completely. Three would have been better. Also, baking long enough to brown the dough made the apples cook almost to an applesauce consistancy. I would suggest baking at 425 dregrees.

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Paula P.

Cooking Level: Expert

Living In: Charleston, South Carolina, USA

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Reviewed: Jan. 14, 2009

I had never made apple dumplings, and am deathly afraid to make any kind of pie. So, I was timid going into making these. But, they turned out FABULOUS!!!! Quite a bit of work involved in preparation, but well worth it! SO yummy!!!

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