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Add a photoServings: 6
Ingredients
- pastry for double crust pie
- 6 x baking apples, pared & cored
- 3 Tbsp. raisins
- 3 Tbsp. nuts, minced
- 2 c. brown sugar, packed
- 1 c. water light Karo syrup, as needed
Directions
- Heat oven to 425 degrees.
- Prepare pastry for 2 crust pie, on lightly floured board, roll 2/3 of dough into 14 inch squares; cut into 4 squares. Roll remaining dough into rectangle 14x7-inches; cut into 2 squares. Place an apple on each square.
- Mix raisins and nuts; fill center of each apple. Moisten corners of square; bring 2 opposite corners of pastry up over apple and press together. Mix in sides of remaining corners; bring corners up over apple and press together.
- Place dumplings in ungreased baking dish, 11 1/2x7 1/2x1 1/2-inches. Heat sugar and water to boiling; carefully pour around dumplings. Bake 40 min or possibly till crust is brown and apples are tender when pricked with fork. Spoon syrup over apples 2 or possibly 3 times during baking. Serve hot or possibly cold with whipped cream.
- PEACH DUMPLINGS:Substitute 6 peaches, peeled, halved and pitted, for the apples, and 1/4 c. cranberry relish for the raisins and nuts. Fill centers of each 2 peach halves with relish.
- 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 6 servings | |
| Calories 434 | |
| Calories from Fat 37 | 9% |
| Total Fat 4.28g | 5% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 91mg | 4% |
| Potassium 351mg | 10% |
| Total Carbs 101.86g | 27% |
| Dietary Fiber 4.6g | 15% |
| Sugars 91.49g | 61% |
| Protein 2.51g | 4% |
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