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Ingredients
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Serves To:USMetric| 1 | favorite pastry for 9-inch two-crust pie | ||
| 6 | baking apples (each about 3 inches in diameter), peeled and coredm*�.� | ||
| 3 | Tablespoon(T) | raisins | |
| 3 | Tablespoon(T) | chopped nuts | |
| 2 1/2 | Cup(c) | packed brown sugar | |
| 1 1/3 | Cup(c) | water |
Preparation
Heat oven to 425 degrees.
Prepare pastry. Gather into a ball. Roll two-thirds of the pastry into 14-inch square on lightly floured cloth-covered board with floured stockinet-covered rolling pin; cut into 4 squares. Roll remaining pastry into rectangle, 14 x 7 inches; cut into 2 squares. Place apple on each square.
Mix raisins and nuts; fill each apple. Moisten corners of each pastry square; bring 2 opposite corners up over apple and pinch. Repeat with remaining corners; pinch edges of pastry to seal. Place dumplings in ungreased baking dish, 13 x 9 x 2 inches.
Heat brown sugar and water to boiling; carefully pour around dumplings.
Bake, spooning or basting syrup over dumplings 2 or 3 times, until crust is golden and apples are tender, about 40 minutes.
Serve warm or cool with cream or sweetened whipped cream if desired.