This is one of those recipes that lands in your recipe box by way of a good friend’s grandmother, who made Pennsylvania Dutch Apple Dumplings every fall, when Granny Smith apples are in season. It’s a recipe I come back to again and again, when the air is crisp, the leaves have started to turn, and I want to fill my kitchen with the comforting aroma of spiced and sweet baked apples.
For the dumplings:
- 2 9-inch pie crusts or enough pastry for a double-crust pie
- 6 Granny Smith apples
- 4 tablespoons butter
- 6 tablespoons brown sugar
- 1 teaspoon cinnamon
For the sauce:
- 2 cups brown sugar
- 2 cups water
- 4 tablespoons butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
Preparation
see continuation on next page
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