I have never made an apple dumpling from scratch before. I always end up buying pre-made frozen ones from kid fundraisers, but decided to give it a whirl this year and bake my own.
I. Am. Glad. I. Did.
I decided to consult my trusty Pillsbury cookbook from the 50's and found this recipe.
I adapted the recipe slightly and I served it with a scoop of vanilla ice cream on top. When you break into the apple, all the cinnamon-buttery goodness mixes with the ice cream to create magic. Pure magic.
6 medium-large baking apples, peeled and cored (reserve the peels!)
1 1/2 cups water
1/2 cup sugar
2 cups flour
1 teaspoon salt
2/3 cup shortening
7 tablespoons orange juice
4 tablespoons brown sugar
2 teaspoons nutmeg
6 teaspoons butter
Place the water and the apple peelings in a saucepan and cover.
Cook over medium heat 5-10 minutes until the peelings are tender.
Remove the peelings; add the sugar and continue to cook for another 10 minutes.
Remove from the heat and set aside.
In a large bowl sift together the flour and salt.
Cut in the shortening until small peas forms.
Mix in the orange juice until the dough holds together.
Form the dough into a square.
On a floured surface roll the dough out into a rectangle that is roughly 12x18 inches.
Cut the dough into 6 strips that are 6x9 inches.
Wrap a pastry strip around each apple, sealing the side and bottoms.
Place in a baking dish so the apples are not touching.
In a bowl combine the brown sugar and nutmeg.
Divide evenly among the center of the apples.
Place 1 teaspoon butter in the center of each apple.
Pour the reserved syrup around the dumplings.
Bake for 45 minutes.
Bast the apple with the syrup.
Continue cooking another 15 minutes.
Serve while warm with ice cream