Ingredients
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- 4 Granny Smith Apples, peeled and cored.
- 1 cup of water
- 1/2 cup sugar
- 2 tsp of vanilla
- 4 tbsp of butter; softened and divided into 2 tbsp
- 1/4 ground nutmeg
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 2 tbsp of cinnamon sugar (mix cinnamon with 2 tbsp of sugar)
- 2 rolled, refrigerated pie crusts
Instructions
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- Preheat the oven to 375 degrees.
- In small saucepan, combine water, white sugar, vanilla, 1 tbsp butter, and nutmeg over high heat. Bring to a boil for one minute and set aside.
- Combine brown sugar, cinnamon, and the 2nd tbsp of butter in a small bowl. Mix well!
- Unroll the pie crusts and square them off to the best of your ability. Cut them so you have 4 similarly-sized sheets of dough.
- Rub the outside of the apples with cinnamon sugar.
- Stuff each apple cavity with an equal amount of brown sugar mixture and place on a pastry quarter.
- Bring one corner of the dough up to the middle of the apple. Take the opposite corner and do the same, pressing the corners together. Continue with the remaining corners.
- Seal the edges and fold onto the apple or cut off.
- You can be creative with the extra dough! I made little leaves! Cut little leaf shapes out of the dough and used a knife to delicately carve a leaf pattern (the lines) into each shape. Press the leaves on the top of the apples.
- Place apples in a baking dish and pour the bubbling sugar mixture over the crust.
- Bake for about 45-50 minutes or until the crusts are golden brown.
- Immediately scoop some of the brown sugar mixture that’s in the baking dish over the apple dumplings.
- Let them cool off for a 10-15 minutes, cut them open, and enjoy!