Apple Dumplings…
This apple dumpling recipe with the unusual presentation…small pastry pockets filled with cinnamoned apple slices and sugar sauce poured over it to bake, instead of the usual completely encased in pastry whole apple, came from a mentor of Mom’s…Ruth Trinkle, a friend in the Purdue Home Demonstration Club with chapters in small rural towns throughout the state.
Make cobbler crust, using a little extra flour for a tad stiffer dough.
2 C. flour plus
2 t. baking powder
1 t. salt
Mix well. Work in:
1 T. butter
2 T. lard (no substitute)
Mix in well:
7/8 C. milk
Roll out the dough fairly thin on a floured surface to about 20″ x 10″ rectangle.
Use a knife to cut into eight squares, spreading with softened butter and a good amount of brown sugar.
Pile cut up, peeled apples in the middle of each square, about a cup and a half.
Sprinkle each with cinnamon.
Gather up to make a little ‘pocket’ around each pile of apples and carefully place one at a time into a 9 x 12 pyrex glass baking dish.
Make the sauce with 1 C. sugar, 1 T. flour and l/2 t. salt, adding 1 C. hot water, whisking well, and boil for three minutes. Flavor with more cinnamon, l/2 t. or so. Pour this evenly over the entire dish of dumplings and bake for about 40 minutes at 350o or until the dough browns somewhat on top. Good served with a tad of real whipped cream or ice cream or just plain.