Preheat oven to 375°F. Butter a 9×13 inch baking pan, set aside.
Divide pie crust into 6 equal pieces and roll each into about a 7” square or circle. You want the pie dough to be large enough to wrap completely around your apples. Place an apple on each pie dough with the center core facing upward.
In a small bowl, whisk together brown sugar, cinnamon, nutmeg and salt. Divide brown sugar mixture between apples, poking some inside each cored opening and the rest around the base of each apple.
Slice butter into 6 even slices and place 1 piece of butter in the opening of each apple.
Fold the corners of the dough over the apple to create the dumpling around the apple, being sure to pinch the edges together to seal the dough around the apples. Transfer dumplings to prepared baking pan.
In a medium sized saucepan over medium-high heat, add all sauce ingredients and bring mixture to a low boil, stirring constantly. Once the sugar has dissolved, cook for 1 minute longer and then remove from the heat. Let sauce cool for 5 minutes and then carefully pour it evenly over the apples.
Bake for 50 to 55 minutes, until golden brown and apples are tender.
Let dumplings rest for 10 minutes after coming out of the oven. Serve dumplings warm with ice cream and extra sauce poured on top.
Storage: Store leftover apple dumplings in an airtight container in the fridge, for up to 3 days. Freeze for up to 3 months. Reheat in the oven at 350°F.
The Best Apples for Apple Dumplings: I like to use green granny smith apples, because they give the perfect amount of tartness. However, you can use any apple you like! Fuji, Honey Crisp, or Snapdragon apples are great in these dumplings too.
Apple Cider: If you don’t have apple cider, you can also use apple juice. Apple cider just adds an extra depth of flavor.
Cinnamon Candies: If you want to switch it up, you can add cinnamon imperials (red hot candies) to the center of your apples before wrapping them. This retro twist on the classic adds a spicy cinnamon center to each dumpling.

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