Yield: 4 servings
|2 cups||All-Purpose Flour|
|1 teaspoon||Baking Powder|
|½ cup||(Up To) Milk|
|4 \N||Tart Apples (Jonathan,|
|\N \N||Granny Smith, Rome) -- peel|
|\N \N||Cored, halved|
|4 teaspoons||Unsalted Butter|
|¼ cup||Light Brown Sugar|
|2 \N||Apples -- peeled and sliced|
|\N dash||Almond Extract|
|½ teaspoon||Vanilla Extract|
|1 tablespoon||Unsalted Butter|
|1 tablespoon||Lemon Juice|
|1 tablespoon||Cornstarch To Thicken Syrup|
|\N \N||If needed|
With a spoon, mix the Crisco, flour, salt, and baking powder to a crumbly consistency. Add enough milk to form a soft dough. Divide the dough into 4 pieces and roll each out into 8" circles, or circles big enough to enclose the apples. Place 2 halves of an apple together in each piece of the dough. Add 1 tsp of butter to the hollow between the halves. Combine the sugar, nutmeg, cinnamon, and brown sugar, and sprinkle into the hollows. Enclose the apples with the dough, leaving an opening at the top, and place open side up in a baking pan. Bake in a 350 F oven about 45 mins, or until the apples are done.
Meanwhile, make a syrup by heating the syrup ingredients, including any leftover filling, uncovered, in a pan until the apples are soft and the sugar is dissolved. Add cornstarch to thicken, if necessary.
After the apples have been baking for about 20 mins, baste the dumplings with the syrup mixture, spooning on the syrup mixture at 10-mins intervals. Continue baking about 25 mins more, or until the crust is golden.
Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6 From: Dan Klepach Date: 05-27-95 (159) Fido: Cooking