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Old Fashioned Apple Dumplings

Reviewed: Nov. 27, 2011
My family and my boyfriend's family thoroughly enjoyed this dessert for thanksgiving! I doubled the recipe. I used 6 northern spy apples and cut each one in half. I then cored and peeled them. I bought pie crust at the store (for 12 dumplings, I ended up using 3 boxes of Pillsbury double crust pie crusts). I took a pie crust and cut it in half. I put an apple half on each half of crust and put 1/16 cup of butter on each (cut butter into 8 pieces, then cut each in half). On top of the butter, I sprinkled two palmfuls of brown sugar, some cinnamon, some nutmeg, and some ginger. In four of them, I added craisins on top and aroung the apple before folding it up - I marked those with craisins on top. I placed 6 dumplings in each pan and kept them in the fridge overnight (I made them the day before thanksgiving). I made the sauce (doubled and following all of the directions - I used one stick of butter) the night before and refrigerated that, as well. The next day, the butter in the sauce had become solid again, but that didn't matter. I brought it to a boil again and after 5 minutes, divided it between the 2 pans, and put them in the oven for 50 minutes. They turned out perfectly, and I served them with vanilla ice cream. My family only ate 6, so I brought the rest to my boyfriend's family the next day. They were actually wonderful reheated, too. Great recipe!!! I got many compliments!
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