Apple Dumplings and Spicy Sauce

Serves 6. Recipe is from Corinne Cook. This is easy and fun to do if you have it all measured and apples prepped before you begin.


6 small apples, peeled and cored

Lemon or orange juice, if desired for coating apples

2/3 cup sugar

½ teaspoon cinnamon

¼ cup evaporated milk or half & half


2¼ cups flour, plus some set aside for rolling out pastry

½ teaspoon salt

1 teaspoon baking powder

1½ sticks butter, chilled and cut into pats

6 to 8 tablespoons ice water


1 cup cane, white Karo syrup or maple syrup

1¼ cups water

Sprinkle of cinnamon, nutmeg or allspice (to taste)

1 tablespoon butter

1. Preheat oven to 425 F. Set aside 7 x 11-inch baking dish (not greased). Have a small dish or cup of tap water set aside to use to dip your fingers in for sealing the pastry.

2. Prepare apples by peeling and coring. I don’t core quite all the way through the apples. Rub or brush with lemon or orange juice and set aside.

3. In small bowl, combine sugar, cinnamon and evaporated milk or half & half. Stir to blend. Set aside. This mixture will later be spooned into the cored section.

4. In mixing bowl, combine flour, salt and baking powder. Whisk dry ingredients to blend. Using two knives or a pastry cutter, cut butter into flour mixture until it resembles coarse crumbs.

5. Add water, a little at a time, while constantly stirring with a fork, until mixture forms a dough. You may not need all the water.

6. Form a ball and knead lightly to blend. Divide dough in half. Flour board and roll out into a 6 x 18-inch rectangle, large enough to cut 3 (6-inch) squares.

7. Place one square at a time on a dinner plate and place the cored apple in the center. Fill core with a couple of spoonfuls of the reserved sugar and cream mixture. If it runs out or spills over the top edge that’s OK.

8. Moisten your fingertip in the bowl of tap water and run it around the edges of the pastry square. Bring the corners to center, encasing the apple. The dampened edges will stick together if you lightly pinch them together. Pinch the open edges together and place in baking dish. Space apples 1 inch apart.

9. Repeat with remaining 2 squares, apples and filling. Roll out other half of dough and repeat procedure with remaining 3 apples.

10. You may have enough leftover dough to freeze and use later for a pie or more dumplings.

11. Bake apples for 15 minutes.

12. Meanwhile, in small saucepan, heat syrup, water and cinnamon, nutmeg or allspice until mixture comes to a full rolling boil. Remove from heat and add butter. Set aside.

13. After 15 minutes, reduce oven temperature to 350 F. Pour sauce over apples and continue baking about 30 minutes or until apples are tender, basting every 15 minutes. Serve warm.