Tara and I made these the first time using our family pie crust recipe. We realized with all the hands on work involved after the pie crust was made, it was too labor intensive…so, like Eve, I decided to take the easy way out.
Eve’s Red Hot Apple Dumplings Recipe*
Begin with pre-made butter based pie sticks from the refrigerated section of your grocers or if you are so inclined use your favorite pie crust recipe.
Each pie crust stick rolled out will cover three apples.
Red Hot Cinnamon Glaze
1 cup granulated sugar
1 cup water
3 tablespoons cinnamon red hots
2 tablespoons butter
Place sugar, water, red hots, in saucepan and bring to a boil.
Stir in butter and set aside. (This is enough glaze for 8 apples.)
Red Hot Filling for Cored Center of Apple
½ cup sugar
6 tablespoons butter
2-3 tablespoons red hots
1 teaspoon cinnamon
Mix cinnamon and sugar together.
Set up assembly line of sugar-cinnamon mix, red hots, butter.
Peel and core apples.
Choose 6 to 16 medium sized, Fugi, Jonagold, Roman Beauty, Cortland or Winsap. These types are sweet tart and with low moisture content and will retain their shape after cooking. Set Aside.
Roll out pastry dough.
Fill core of apple with Red Hot Filling:
Rotate layers of cinnamon-sugar, pieces of butter, red hots.
Pour the glaze over Eve’s Apple Dumplings in baking dish and bake at 425˚ for 45 minutes. Every 7-10 minutes ladle more glaze.
These look more like mini pumpkins than apple dumplings, but wait until you taste them!
And cinnamon ice cream?
Right now I’m testing and adapting my mom’s Apple Slices from her recipe for my book in progress.
*This recipe is an adaptation of a recipe from Tara Riley.