Apple dumplings old fashioned style are pretty much an art form. Worth every bit of effort, they come out with the flavors of apple pie. Nutmeg, cinnamon, vanilla, and sugar bring out the best in these sweet and traditional dessert treats.
What Goes Into Old Fashioned Apple Dumplings?
While it’s obvious apples are the star of the show, the rest is a little less obvious. You’ll need to roll out your pie dough, peel and core your apples, and then top the apples with butter, sugar, and spices.
After that, you’ll wrap them all up and bake them. You’ll prepare the sauce on your stovetop and then pour it over each dumpling before baking. Soon, you’ll get to enjoy the delicious results of your efforts.
You’ll use the kind of pastry for double-pie crust, which means it’s a top and bottom but you’ll roll them out and use them to wrap your apple dumplings.
While it’s hard to imagine having any leftover apple dumplings old fashioned style, you can reheat them. Put them in a pan and cover with foil, then bake at 350F for 10 minutes. You can also do it in the microwave, but it’s better to be patient and let it warm up in the oven.
Apple dumplings are best served warm but they can be enjoyed at room temperature. After 2 to 3 hours, you should wrap them and put them in the fridge.
Stored in your fridge, your apple dumplings will be good for up to 4 days. Again though, it’s likely not going to be a problem since these will be gobbled up fast!
No, we can thank the Amish for this spectacular treat. Apple dumplings old fashioned style hail from Pennsylvania.
- Don’t roll your dough too thin. Each apple needs to be fully covered so the steam will cook it inside the wrapping.
- Sticky or soft dough can be refrigerated first prior to baking to get it to the right texture.
- Keep space between your dumplings so they don’t break apart when you try to serve them (and if they do, just cover them with sauce!).
- Serve your apple dumplings nice and warm. You can top them with whipped cream, caramel, or chocolate sauce.
Try this traditional taste!
Old Fashioned Apple Dumplings
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 recipe pastry for double-crust pie
- 2 cups white sugar
- 6 large Granny Smith apples, peeled and cored
- 3 cups water
- ½ cup butter
- ½ teaspoon ground nutmeg
- ¾ cup brown sugar
- Grease a baking dish with butter.
- Roll out the pastry into a large rectangle on a floured surface. Then cut into 6 squares.
- On top of each square place an apple cored side up.
- Cut butter into 8 equal pieces and place each into an apple opening, reserving leftover butter for the sauce.
- Divide brown sugar evenly among apples poking some inside each opening and the leftover around each apple base.
- Sprinkle apples with nutmeg and cinnamon.
- Wet your hands and bring one corner of the pastry up with your fingertips to the top of the apple. Bring opposite pastry corner to the top and press both together.
- Bring another two corners up in a similar way and seal together.
- Now pinch down the sides slightly to seal completely.
- Repeat the same with other apples, then place into a greased baking dish.
- Combine together 1 teaspoon vanilla extract, 2 cups white sugar, 3 cups water, and reserved butter in a saucepan. Bring to a boil, then simmer at low until sugar is dissolved completely. Then pour over dumplings carefully.
- Bake in a preheated oven at 400 F for 5o to 60 minutes.
- Serve with sauce on top. Enjoy!