| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| The, Freezer, Cookbook© | 7 | servings | ||
INGREDIENTS
| Pastry dough | ||
| 7 | Apples | |
| 1 | Recipe butterscotch topping |
INSTRUCTIONS
For prepared pie crust mix, follow instructions for mixing on package. Roll dough into a large rectangle approximately 14x21 inches or larger (12x24 inches for smaller apples). dough should be very thin. Because these dumplings are quite rich, I prefer using smaller apples. For fairly large apples, cut dough with pastry wheel into 7 inch squares. For smaller apples 6 inch squares will be large enough. Peel and core apples. Set each apple in center of pie dough spare. Bring up for corners, pressing the edges together to seal. For dumplings that are freezer bound, set on tray and freeze immediately. Place remainder in shallow baking pan just large enough to hold dumplings without crowding. Cover with sauce and bake at 350 ° F. for 45 minutes, basting several times. The The basting gives the crust a delectable flavor. Recipe by: The Freezer Cookbook© by Charlotte Erickson Posted to MasterCook Digest by "Brian and Claudia Nagel" <uh_oh@pacbell.net> on Jan 16, 1999, converted by MM_Buster v2.0l.
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