Blue Ribbon Apple Dumplings Recipes

BLUE-RIBBON APPLE PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim., In a small bowl, mix walnut layer ingredients until blended. Spread onto bottom of crust. Refrigerate while preparing filling., For filling, in a large bowl, toss apples with lemon juice and vanilla. In a small bowl, mix sugar, flour, cinnamon, nutmeg and salt; add to apple mixture and toss to coat., Pour filling over walnut layer; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Brush top with milk; sprinkle with sugar. Cut slits in crust., Place pie on a baking sheet. Bake 55-65 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

APPLE DUMPLINGS

Steps:

• In the bowl of a food processor, pulse a few times to combine the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add 6 tablespoons water and pulse just until the mixture is moistened and holds together. Add up to 2 more tablespoons water if necessary but be careful not to make the dough too wet. Tip the dough out onto a piece of plastic wrap. Use the edges of the plastic wrap to lift and press the dough into a cohesive piece. Wrap with plastic and shape into a flat rectangle. Chill for at least 1 hour and up to 3 days.
• In a small bowl, stir together the brown sugar, cinnamon, and salt. Using a melon baller, remove a tiny bit of the root end of each apple. Use the melon baller to core each apple from the stem, leaving about ¾-inch intact at the bottom. Rub the outside of the apples with some of the brown sugar mixture. Toss the remaining brown sugar mixture with the butter and currants and stuff it evenly into the apples. Butter a large baking dish.
• On a lightly floured surface divide the dough into 6 equal rectangles. Working with one piece at a time, roll into an 8-inch square between 1/8- and ¼-inch thick. (Keep the other pieces in the fridge while you work.) Place one apple in the center, open side up. Brush the edges with the beaten egg and bring them up and over one apple, pressing the dough gently to adhere it. (If there are any thin spots or holes in the dough, seal them well to prevent the dough from slipping off during baking.) Transfer the wrapped apple to the prepared dish and transfer it to the fridge. Repeat with the remaining dough, egg wash, and apples. Heat the oven to 400 degrees. Chill the apples while the oven is heating.
• Just before baking, brush the apples all over with the egg wash and sprinkle all sides generously with sugar. Bake until the crust is deep golden brown, about 30 to 40 minutes. Insert a small knife in an inconspicuous spot to test the apple for softness and return to the oven for a few minutes more if not done yet. If crust is becoming too dark, tent lightly with foil until apples are cooked through.

APPLE DUMPLINGS RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF.
• In a medium pan, melt the butter. Add the brown sugar, cinnamon, ginger, and salt, and stir until the sugar has melted completely and formed a sauce. Add the apples and toss until the apples are fully coated in the sauce. Remove pan from heat.
• On a floured surface, roll out the puff pastry until it has doubled in size. Cut 4-inch squares.
• Whisk egg with 1 tablespoon of water to form an egg wash.
• Fill each square with 1½ tablespoons of apples. (Reserve extra syrup from apples.) Brush the edges of the squares with egg wash. Fold each corner of pastry over the apples until the apples are completely enclosed in the dumpling. Brush entire dumpling with egg wash.
• Bake for 18-20 minutes, until golden brown. Dust with powdered sugar and drizzle with reserved syrup.
• Enjoy!

APPLE DUMPLINGS

Steps:

• Preheat oven to 400 degrees F.
• Lightly grease a cake pan.
• Prepare dumpling pastry. Roll the pastry into a rectangle, 10 by 8 inches. Cut into 4 (4-inch squares) with pastry cutter or knife. Place apple on each square. Spoon 1 tablespoon brown sugar and 1 teaspoon cinnamon into the center of each apple. Moisten corners, pinching edges of pastry to seal. Brush with slightly beaten egg and sprinkle with additional sugar. Bake 30 minutes or until crust is golden and apples are tender.

BLUE RIBBON APPLE DUMPLINGS

Steps:

• peel all three apples and cut into 4 wedges each
• wrap one wedge of apple per croissant. (6 croissants in each can, makes 12 dumplings)divide into 2 9x13 baking dishes (6 in each dish)
• melt butter and add in the sugar (splenda) and cinnamon. (A simple way to do it is to equally divide everything as if you were making two separate dishes. one stick butter, 3/4ths cup sugar and 1/2 tsp cinnamon per 9x13 dish)
• poor butter mixture over each dish. be sure not only to cover the dumplings, but to also have plenty on the bottom of the pan
• split mt dew can in half (6 oz per pan) and take extra caution NOT to poor over dumplings, poor around dumplings. lightly stir the mt dew into the butter mixture.
• bake at 350 degrees for 45 minutes. serve warm with vanilla ice cream!

THE MOST AWESOME APPLE DUMPLINGS

Steps:

• Mix together the flour, salt, and baking powder.
• Cut in butter until mixture resembles coarse crumbs.
• Beat egg, add to flour mixture.
• Add vinegar and water to flour mixture.
• Mix until dough forms.
• In a medium saucepan over medium-high heat, melt butter for sauce.
• Add brown sugar, water, and cinnamon and bring to a boil.
• Remove from heat.
• Roll out dough into 4 pieces.
• Place 3-4 apple slices on each piece of dough, wrap dough around apples; covering completely.
• Place apple dumplings, seam side down in 8 x 8 inch square baking pan.
• Pour sauce over dumplings.
• Bake in preheated 375 oven for 30 minutes.
• Serve with icecream or whipped cream.

GRANDMA SIMPSON'S APPLE DUMPLINGS

Steps:

• Whisk together flour, salt, and cinnamon for crust. Cut in shortening until very crumbly. Sprinkle enough water over the mixture to just hold the dry ingredients together; mix together and form into a ball. Wrap with waxed paper and chill in the refrigerator for 20 minutes.
• Roll dough on a lightly floured surface (1/2 batch at a time) to a 1/8-inch thickness. Cut into six 7-inch squares. Reserve any extra dough for decorative garnish, if desired.
• Place one apple in the center of each square of dough.
• Combine brown sugar, cinnamon, nutmeg, and cloves in a small bowl. Divide mixture evenly between the apple cores and dot the top of each apple with 1 teaspoon butter. Bring the opposite corners of each square together at the top of each apple, pressing gently to seal the seams. Transfer to a large baking dish, making sure the dumplings do not touch.
• Preheat the oven to 500 degrees F (260 degrees C).
• Combine water, sugar, corn syrup, butter, cinnamon, and nutmeg for syrup in a pan and bring to a boil. Allow to boil for 3 minutes. Pour syrup mixture over the top of all of the dumplings.
• Bake immediately in the preheated oven until the crust begins to turn light golden brown, 5 to 7 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and bake, occasionally spooning hot syrup from the bottom of the pan over the top of the dumplings, until apples are tender, 30 to 35 more minutes.
• Serve warm.

OLD FASHIONED APPLE DUMPLINGS RECIPE

Steps:

• Preheat oven to 400*F
• Spray a 9x13 casserole dish with oil. Set aside
• In a bowl, using a pastry blender, mix flour, salt, baking powder and butter until mixture is crumbly.
• Add milk ¼ cup at a time, mixing well with a rubber spatula to bind ingredients.
• Lightly / medium flour a work surface and place dough in the middle. Roll out dough into a 10 x 14 inch rectangle. Think cinnamon rolls.
• Grate apples and place on top of rolled out dough.
• Sprinkle apples with ½ teaspoon cinnamon and ½ cup white sugar.
• Gently roll up dough along the long end - like you would a cinnamon roll. Dough is more like a thick pie crust than a soft cinnamon roll dough. This makes it harder to roll, not to mention this bulky apple layer.
• Once dough is rolled up into a tight roll, cut like cinnamon rolls, cut in 1 ¼ inch slices, like cinnamon rolls.
• Place apple dumplings into a prepared casserole dish, filling the dish entirely. Don't overpack, allowing room for rolls to gently expand during cooking.
• In a small saucepan, bring 2 cups water, 2 cups brown sugar, ¼ cup butter and ¼ teaspoon cinnamon to a simmer.
• Pour over apple dumplings.
• Bake for 35 minutes.
• Remove and serve immediately by itself or with a scoop of vanilla ice cream.

BLUE RIBBON APPLE CRUMB PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1 1/2 cups flour, vegetable oil, milk, 2 teaspoons sugar, and salt in a bowl until mixture pulls together; transfer and press into a 9-inch pie dish to form a crust.
• Combine 1/4 cup sugar and cinnamon in a large bowl; toss apples into cinnamon sugar to coat. Transfer apples to pie dish.
• Stir 1 cup flour and brown sugar in a bowl. Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle crumbs over apples.
• Bake in preheated oven until golden and bubbly, about 45 minutes.