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Karin's Apple Dumplings

Karin's Apple Dumplings

This recipe is Karin's specialty. She never let us know how she made them. When she died, her husband Paul, gave me the recipe, so it would not be lost.

Karin's Apple Dumplings


Make pastry.   (I use Pillsbury pie crust in red box in refrigerated case at grocery.)
2 pie crusts in a package.  Roll out crust and cut into 4 sections.

One box makes 8 dumplings.

Pare & core apples.

For 6 dumplings:

Boil together for 3 minutes:
1 c. sugar
2 c. water
3 Tbsp. butter
1/4 tsp. cinnamon

Fill cavities of apples with mixture of:

1/2 c. sugar
1 1/2 tsp. cinnamon

Place apple on pastry before filling cavity.  After filling cavity, dot with a 
dab of butter.  Bring opposite points of pastry up over apple, overlap, moisten & seal.  Lift carefully, place a little apart in baking dish.  Pour hot syrup around dumplings.

Bake immediately until crust is nicely browned and apples are cooked through.  Serve warm with syrup.

Bake 40 to 45 minutes at 425 degrees.
Photo courtesy tracy ducasse, massachusetts, Creative Commons License.