Baked Apple Dumplings

SERVES Serves 8

TIME 1½ hours, plus 1 hour chilling

WHY THIS RECIPE WORKS

Biscuit dough was easier to work with than pie dough for our Baked Apple Dumplings and did a great job of absorbing the liquid from the apples without getting mushy. Some apple varieties we found didn’t cook through quickly enough, while others turned to mush. We settled on sweeter Golden Delicious, which had the perfect consistency when prepared correctly. We found no reason to bake the dumplings in syrup. To avoid a soggy mess, we made the sauce for our Baked Apple Dumplings separately and saved it for serving.. Biscuit dough was easier to work with than pie dough for our Baked Apple Dumplings and did a great job of absorbing the liquid from the apples without getting mushy. Some apple varieties we found didn’t cook through quickly enough, while others turned to mush. We settled on sweeter Golden Delicious, which had the perfect consistency when prepared correctly. We found no reason to bake the dumplings in syrup. To avoid a soggy mess, we made the sauce for our Baked Apple Dumplings separately and saved it for serving..

INGREDIENTS

subheading: Dough:

2 ½ cups (12½ ounces) all-purpose flour

3 tablespoons sugar

2 teaspoons baking powder

¾ teaspoon salt

10 tablespoons (1 ¼ sticks) unsalted butter, cut into ½-inch pieces and chilled

5 tablespoons vegetable shortening, cut into ½-inch pieces and chilled

¾ cups cold buttermilk

subheading: Apple Dumplings:

6 tablespoons (2⅔ ounces) sugar

1 teaspoon ground cinnamon

3 tablespoons unsalted butter, softened

3 tablespoons golden raisins, chopped

4 Golden Delicious apples

2 egg whites, lightly beaten

note: BEFORE YOU BEGIN

Use a melon baller or a metal teaspoon measure to core the apples. We like to serve the dumplings warm with vanilla ice cream and Cider Sauce (see Cider Sauce recipe). Other sweet, moderately firm apples, such as Braeburns or Galas, can be used in this recipe.

Directions at cookscountry.com

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