Frankly it was more fun when Mom and I were giggling in the kitchen over the ample dupplings. This is one of the things I remember very early on helping Mom make. She would make the dough and cut up the apples and I would hold the dough in my little hands while she piled in the apples, spices and a couple of dabs of butter. Then I got to fold them up and put them in the baking dish. Like lumps of wobbly rocks in a sack, I had to be careful not to lose any apples during the process and I was always to proud that I helped make this wonderful dessert.
|Me and Mom having fun in one|
of those photo booths. We really
liked to giggle! 1962
Meanwhile, it’s actually been over 20 years since I made these but I miss them terribly, especially in the fall when the apples are abundant. Mom had a special crust recipe she used for these but as a busy single cook I don’t really have the time to fuss with that so I’ve taken a shortcut by using store bought pie crust and it tastes just fine. Someday when company comes over I'll dig out the real recipe, but for now this will do just fine.
These little bundles aren’t fancy but they are like a warm piece of apple pie a la mode turned up just a smidge. The ingredients are like apple pie, so if you have a favorite spice blend feel free to use it here, that's what I do. The big difference is that this pastry bundle has a sauce poured over the baking dumpling that makes the crust all gooey and sweet. The sauce thickens as it bakes and the idea is to baste the bundles once or twice during the baking time to keep the top moist.
Feel free to serve this with some wonderful vanilla ice cream on top but frankly I cannot wait for the ice cream to melt so I top mine with some cold milk. If you find your dumpling not quite sweet enough, a sprinkling of sugar on the top is a delightful addition to the bowl.
STORE BOUGHT TIP
DO AHEAD TIP
Mom used to assemble these and put them into the freezer unbaked. They were always a hit with company and because she had them pre-assembled it was an easy dessert that she could thaw out that day to bake and the house would smell of warm cinnamon and apples by the time company arrived.
MOM'S AMPLE DUPPLINGS
1/4 of a 9-inch pie crust
1 large apple, peeled, cored and sliced (about 1 cup of apple slices)
sprinkle of cinnamon, ground ginger, cloves and nutmeg to taste
1 teaspoon butter, cut into quarters
1/4 cup water
1/4 cup sugar
1 teaspoon butter
Put the dumpling in the oven and bake for 10 minutes. Meanwhile prepare the sauce.
Pour the sauce over the top of the baking dumpling. Return to the oven and bake an additional 25-30 minutes (will depend upon how thinly you sliced your apples).