Apple Dumplings
Pastry for 2-crust, 10-inch pie
8 medium apples, peeled and cored
4 tbs. chopped walnuts
4 tbs. dried local fruit
½ cup maple syrup, plus 8 tbs. syrup
½ cup honey
1 cup water
2 tbs. butter
2 tsp. ground cinnamon
1 tsp. ground nutmeg
Heat oven to 425 degrees. Roll out pastry and cut into eight equal squares. Place an apple on each square.
Mix nuts, fruit, and half the cinnamon and nutmeg. Fill apple cores with mixture. Add 1 tablespoon syrup each. Moisten pastry corners and wrap apples, pinching edges.
Place apples in ungreased 13×9 pan.
Heat remaining ingredients in saucepan to boiling. Boil for three minutes. Pour over dumplings. Bake about 40 minutes, spooning syrup over dumplings several times. Serve plain or with vanilla ice cream.
PIE CRUST
1 cup cold butter
2 2/3 cups flour (whole wheat adds a nutty flavor)
1 tsp. salt
7-8 tbs icy cold water
Cut butter into flour and salt until particles are about the size of small peas. Sprinkle or mist water onto mixture and stir with a fork until all flour is moistened and pastry almost cleans side of bowl. (The less water used, the flakier the crust.)
Roll out on a floured surface.
Recipe from TomLibous.com
