CTV Recipes
Search Recipes
Whole apple dumpling
A glorious green Granny Smith apple, stuffed with rich, old cheddar cheese, wrapped in warm, crisp pastry and served a la mode.
YIELDS
4
Ingredients
- 3 quarts (3 L) apple cider
- 4 Granny Smith apples, peeled and cored
- 4 7-ounce (198 g) refrigerated pie crusts
- 1/2 pound (227 g) butter, melted
- 3 tablespoons (45 ml) ground cinnamon
- 1/2 cup (120 ml) brown sugar
- 5 ounces (150 g) 5-year old cheddar, cut into 1/2 inch (1.25 cm) x ½ inch (1.25 cm) x 3-inch (7.5 cm) rectangles
- 2 eggs, beaten
- Vanilla ice cream
- Caramel sauce, to garnish
Directions
- Preheat the oven to 375° F (190° C).
- In a medium-sized saucepan over medium-high heat, bring the apple cider to a simmer.
- Poach the apples in the simmering cider for two and a half minutes.
- Transfer the poached apples to a plate and allow them to cool to room temperature.
- On a lightly floured work surface, roll out the pie crusts to nine-inch by nine-inch (23 cm x 23 cm) squares.
- Brush the squares with melted butter, then dust with cinnamon and brown sugar using a sieve.
- Stuff the apples with the cheese.
- Place one apple in the middle of each crust.
- Cut away the four corners of the squares, leaving four strips of dough.
- Fold the strips over the apples neatly, using more melted butter to seal.
- Flip the apples over, so the pastry seam is at the bottom and transfer to a parchment-lined baking sheet.
- Brush the pastry shells with the beaten eggs.
- Transfer the tray to the oven and bake for 25 to 30 minutes.
- Allow the apples to cool for five minutes.
- Transfer to serving plates.
- Serve immediately with a scoop of vanilla ice cream and a drizzle of caramel sauce. Enjoy!
