Mom's apple dumplings recipe, old fashioned recipe using apples in a sweet pie crust then baked in a delicious cinnamon syrup. A great comforting dessert.

When the weather starts to turn cold and you want comfort food, these apple dumplings will certainly bring you comfort!

This simple apple dumpling recipe uses basic pantry ingredients and is very easy to make. The apples are coated in cinnamon sugar, them wrapped in a pie crust and then baked in a delicious cinnamon syrup until the pastry is buttery and crisp on the outseide, and the apples are sweet, juicy and soft on the inside.

You ca eat these as they are straight from the oven with the syrup drizzled over, or with a scoop of vanilla bean ice cream. They are very good eaten warm from the oven, and are filling, so don't be surprised if you can only manage to eat 1 - 2 dumplings!

This recipe has kindly been shared by one of our Lovefoodies supporters, Vickie. We had a discussion one day over on our Lovefoodies Facebook Page about Apple Dumplings and Vickie shared her mother's recipe.

Upon seeing the recipe Lovefoodies simply had to try it!

So what you see here is a superb family recipe and the photos are from when I (Lovefoodies) made the recipe.

It is wonderful to be able to pass on traditional family recipes and to see people from all over the world enjoying them.

So thank you very much indeed Vickie, for sharing a well treasured recipe from your mom's collection. It really is a delicious dessert!

Recipe By Irene Harpel and Vickie L Harpel Butler and Pie Crust recipe taken from 1974 Betty Crocker cookbook

Instructions

Make the pie crust

1. Measure flour & salt into a bowl. Add oil, mix into particles the size of small peas.

2. Sprinkle in water 1 Tablespoon at a time, mixing until flour is moistened & dough almost cleans the side of the bowl. (If dough seems dry, 1-2 Tablespoons of oil can be added...do not add water).

Gather dough together & roll in to a sausage shape.

3. Then divide in to portions for the number of apple pieces you have and roll out each piece large enough to cover each apple piece.

Prepare the apples

4. Peel and core the apples. Place in a bowl and add the ½ cup of sugar and 1 ½ teaspoons of cinnamon. Shake and coat well. Note, I had very large apples so I cut them in to quarters, and only used 4 apples in total.

Make the Dumplings

5. Vickie uses ½ apple per dumpling. Place ½ apple in the center of each pie crust square. Dot with butter. (Please note, in the photos, I forgot to add the butter inside so I dotted the butter over the tops before going in the oven! ).

Pull the corners of the crust up over the apples and seal at the top. I really smash it down and mold the crust around the apple.

6. Place the dumplings into a deep baking dish.

Make the syrup

7. Boil together for 3 minutes all the syrup ingredients then immediately pour over and around the dumplings. (You can save the butter and dot on the tops instead of add to the syrup).

Bake at 425 (F) for 40-45 minutes, until the apples are cooked through.

I baste the dumplings with the syrup mixture a couple of times during the last half of the baking time, this creates a crispy, shiny texture of the pie dough.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

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