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Apple Pie Dumplings

by Betsy Carter featured in 4 Pie Crust Desserts

Inspired by momontimeout.com

Ingredients

for 14 servings

  • 2 granny smith apples, peeled and cut into wedges
  • 2 tablespoons
    lemon juice
  • 3 tablespoons
    sugar
  • 1 teaspoon
    cinnamon
  • ½ teaspoon
    nutmeg
  • 1 pinch ground cloves
  • 2 refrigerated pie crusts, at room temperature
  • egg wash
  • sparkling sugar
  • caramel sauce, to serve
    Calories 143
    Fat 7g
    Carbs 18g
    Fiber 1g
    Sugar 5g
    Protein 1g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 425°F (220°C).
  2. In a large bowl, combine apple wedges and lemon juice.
  3. In a small bowl, mix together sugar, cinnamon, nutmeg, and cloves. Sprinkle over apple wedges and toss until fully coated.
  4. Lightly flour a work surface and unroll the pie crusts. Using a round 4-inch (10 cm) cookie cutter, cut out discs. Arrange discs on a parchment paper-lined baking sheet.
  5. Place an apple wedge on one half of each disc. Using a round piping tip, cut circles into the other half. Lightly moisten the edges with water with your finger. Fold over and seal. Crimp edges with a fork.
  6. Brush the tops of shaped dumplings with egg wash and sprinkle with sparkling sugar.
  7. Bake for 10 minutes, or until golden in color.
  8. Cool completely.
  9. Serve with caramel dipping sauce.
  10. Enjoy!
 

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