Apple Dumpling Dessert
4 cups of all-purpose flour.
2 teaspoon of salt.
1 1/3 cup shortening.
8 tablespoons of cold water.
FILLING
8 cups of tart apples, chopped/peeled.
Quarter cup of sugar.
1 teaspoon of ground cinnamon.
SYRUP
2 cups of water.
1 cup of packed brown sugar.
Whipped topping OR vanilla ice cream, optional.
Mint leaves, optional.
Directions:
In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and toss with a fork until dough can be formed into a ball. Divide dough into four parts. On a lightly floured surface, roll one part to fit the bottom of an ungreased 13*9*2 inch baking dish. Place in dish; top with a third of the apple. Combine sugar and cinnamon; sprinkle a third over apples. Repeat layers of pastry, apples and cinnamon-sugar twice. Roll out remaining dough to fit top of dish and place on top. Using a sharp knife, cut 2 inch slits through all layers at once. For syrup bring water and sugar to a boil. Cook and stir until sugar is dissolved. Pour over top crust. Bake at 400 F. for about forty minutes or until browned and bubbly. Serve warm with whipped topping or ice cream if desired. Garnish with mint if desired.
Yields twelve servings.
4 cups of all-purpose flour.
2 teaspoon of salt.
1 1/3 cup shortening.
8 tablespoons of cold water.
FILLING
8 cups of tart apples, chopped/peeled.
Quarter cup of sugar.
1 teaspoon of ground cinnamon.
SYRUP
2 cups of water.
1 cup of packed brown sugar.
Whipped topping OR vanilla ice cream, optional.
Mint leaves, optional.
Directions:
In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and toss with a fork until dough can be formed into a ball. Divide dough into four parts. On a lightly floured surface, roll one part to fit the bottom of an ungreased 13*9*2 inch baking dish. Place in dish; top with a third of the apple. Combine sugar and cinnamon; sprinkle a third over apples. Repeat layers of pastry, apples and cinnamon-sugar twice. Roll out remaining dough to fit top of dish and place on top. Using a sharp knife, cut 2 inch slits through all layers at once. For syrup bring water and sugar to a boil. Cook and stir until sugar is dissolved. Pour over top crust. Bake at 400 F. for about forty minutes or until browned and bubbly. Serve warm with whipped topping or ice cream if desired. Garnish with mint if desired.
Yields twelve servings.
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