| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Apples, Bobbie – no, Country wom, Desserts, Pastry |
12 |
Servings |
INGREDIENTS
| 4 |
c |
All-purpose flour |
| 2 |
ts |
Salt |
| 1 1/3 |
c |
Shortening |
| 8 |
tb |
Cold water; (up to 9) |
| 8 |
c |
Tart apples; chopped/peeled |
| 1/4 |
c |
Sugar |
| 3/4 |
ts |
Ground cinnamon |
| 2 |
c |
Water |
| 1 |
c |
Packed brown sugar |
|
|
Whipped topping OR vanilla ice cream; optional |
|
|
Mint leaves; optional |
INSTRUCTIONS
PASTRY
FILLING
SYRUP
In a bowl, combine flour and salt; cut in shortening until the mixture
resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and
toss with a fork until dough can be formed into a ball. Divide dough into
four parts. On a lightly floured surface, roll one part to fit the bottom
of an ungreased 13x9x2" baking dish. Place in dish; top with a third of the
apple. Combine sugar and cinnamon; sprinkle a third over apples. Repeat
layers of pastry, apples and cinnamon-sugar twice. Roll out remaining dough
to fit top of dish and place on top. Using a sharp knife, cut 2 inch slits
through all layers at once. For syrup bring water and sugar to a boil. Cook
and stir until sugar is dissolved. Pour over top crust. Bake at 400 F. for
35-40 minutes or until browned and bubbly. Serve warm with whipped topping
or ice cream if desired. Garnish with mint if desired.
Yield: 12 servings.
Suibmitted by Janet Weaver, Wooster, Ohio who says that she wanted quick
fix apple dumplings so devised this recipe..
Recipe by: Country Woman Magazine, September/October, '97, p. 33
Posted to MC-Recipe Digest V1 #957 by Roberta Banghart
<bobbi744@sojourn.com> on Dec 15, 1997
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“Sin: it seemed like a good idea at the time”