Apple Dumplings
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Nutrition Facts Canadian
Nutrition Facts US
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Ingredients4 granny smith apples (peeled and cored) (496g) 4tbsp butter+2tbsp butter (divided) (60g+30g) ½ cup brown sugar (80g) 2 tsp cinnamon (4g) 1 tsp nutmeg (2g) 1 cup water (240g) ½ cup granulated sugar (108g) 1 tsp pure vanilla extract (5g) 1 pkg. Kinnikinnick Pie Crust (2 x 8 inch pie shells/ thawed and divided into 4 pieces) (290g) |
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DirectionsThaw pie shells: Remove from freezer and invert shells on a piece of parchment paper. Remove foil container and let thaw for 1 hour. Peel and core apples. Set aside. Combine brown sugar, cinnamon and nutmeg in a medium bowl. Fill cored apples with 1tbsp butter and 1tbsp cinnamon mixture. Roll filled apples in cinnamon sugar mixture. Set aside. Preheat oven to 375°F (190°C). Cut each thawed pie shell in half and pin out slightly. Place prepared apple in center of prepared pie dough. Repeat for all 4 apples. Divide remainder of cinnamon sugar mixture by 4 and sprinkle on the top and around each apple on pie dough. Wet edges of pie dough, in a circular motion form pie dough around apple. Ensure there are no openings, repeat with all 4 apples. Place apples into a generously sprayed casserole dish. Prepare SyrupIn a medium saucepan combine water, 2tbsp butter, granulated sugar and vanilla. Over medium heat bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and carefully pour over prepared apples. Bake at 375°F (190°C) for 50 minutes. Remove from oven and carefully transfer apples to serving plates immediately. Drizzle with syrup from casserole dish or serve with our salted caramel sauce (recipe available on this website). Serve warm.
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