Over the river and through the woods... yes, this recipe takes me right back to my grandma's kitchen on Thanksgiving Day. She always made this dessert, along with pumpkin pie and probably one or two more, but this is the one I remember the most from those delicious holidays in her home. Now that I cook the Thanksgiving meal myself, I more fully appreciate the work this feast involves. We all pitched in and helped a little, but really, she did it mostly by herself. I know she would do it all over again if she could, especially if she knew the fond memories she created, for me and the rest of the family.
Whenever I serve these in my family, I make sure to remind my children that this was grandma's recipe. They spent a lot of time in her home when they were little, and I want them to connect the dishes she taught me to make with the loving memories they have of her. Continuing to prepare these special foods is keeping her legacy alive and one of my favorite ways to share family history.
To make this dessert, peel and core six tart baking apples, such as Rome, Fuji, Macintosh or Winesap.
Roll out pastry dough and cut into 6 inch squares.
Fill cavity with cinnamon/sugar mixture.
Put a little pat of butter on top of apple.
Moisten points of pastry square and bring opposite corners together and overlap.
Place in greased baking pan about two inches apart. Chill thoroughly, for several hours or overnight.
Make syrup by mixing ingredients and boiling 3 minutes. Pour hot syrup around dumplings in pan. Bake 5-7 minutes in 450 degree oven or until slightly browned. Lower temperature to 350 degrees and bake about 35 minutes or until apples are tender when a knife is inserted into the side of the dumpling.
Grandma's Apple Dumplings
6 tart apples
1/2 cup sugar
1 1/2 t. cinnamon
1 T. butter
Syrup: 1 1/2 cup packed brown sugar
1 cup water
1/2 cup butter, cubed
1 t. cinnamon
1 recipe pastry dough