Apple Dumplings

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2 hours 4 Servings Print RecipeEmail Recipe


1 3⁄4cupall-purpose flour
1⁄4poundunsalted butter (1 stick)
4tablespoonlard (or vegetable shortening such as Crisco)
6tablespoonice water
4smalltart apples
4teaspoonbrown sugar (mixed with 4 tsp. softened butter - this is the filling)
1cupdark brown sugar
1 1⁄2cupwater


Prepare the pastry (using first 5 ingredients) by cutting butter and lard into flour; add salt and enough ice water to hold together. Chill for at least 30 minutes.

Peel and core the apples and spoon one of the fillings into the centers (see below for alternative), topping with butter to fill holes completely. Roll out the pastry fairly thin. Divide pastry into four parts. Place a stuffed apple in one section; trim dough roughly in a circle around apple so there will be enough dough to cover as you draw it up around the apple. Pinch top together with a little water. If the folds seem to thick, trim them and seal seams with water. Repeat with the remaining apples and put them all in the refrigerator for about 20 minutes.

Heat oven to 450F.

Mix syrup ingredients (the last three ingredients) in a small saucepan and boil slowly for 5 or 6 minutes. Paint the apples with the syrup and quickly put in the oven for 10 minutes; then turn down heat to 350F and bake for 35 minutes longer. Continue to paint the dough with syrup every 10 minutes while baking. Serve with thick or slightly whipped cream.


You may also make a filling consisting of 3 to 4 teaspoons raisins steeped in 2 tablespoons rum, plus 4 teaspoons of softened butter.

Note that the butter for either filling should be softened enough to work with, not melted.

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