If publishing or referencing this recipe on other websites, you may only copy/paste the list of ingredients; you must link back to this post for the directions (as in “Get The Directions Here” and include the correct link to this page as your original source). Share LINKS ONLY on social media: do not post the full recipe (ingredients and directions). Original content, including my recollections, stories, and nostalgia are Copyright 2010 to Present, Lori Fogg, All Rights Reserved and may not be used without express written permission.
Take advantage of the fall flavors of fresh apples in the Coal Region. A favorite of my Dad, my Mom used to make these for him in our Fire King handled individual baking dishes.
The individual apple dumplings are in my mind when I close my eyes four decades later. He enjoyed these so much when he would return from hauling coal in his tractor/trailer to Philly or NYC from breakers in Schuylkill County, namely Indianhead Coal outside Tremont, Pa.
The thrill of my day was when Dad pulled in the driveway and I ran out to climb up into the cab of that red Mack for a ride a couple hundred feet up the driveway to the area where he parked the truck. )
You can make individual dish servings or use one pan, the deliciousness is the same either way! Mom always made her own pie crust, but she could turn out the perfect crust blindfolded.
This recipe is called “easy” because it gives you permission to use refrigerated pie crust if you desire and not feel guilty about it. Give them a try.
Super Easy Apple DumplingsCourse: DessertCuisine: Coal Region, Pa. DutchDifficulty: Easy
1 1/2 cup sugar
2 cups water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup butter
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Tablespoons butter, softened
8 medium Granny Smith apples, cored and peeled
2 (15 oz.) packages refrigerated pie crusts
- For syrup, combine sugar, water, cinnamon, and nutmeg in a medium saucepan and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat and add 1/4 cup butter. Set syrup aside.
- Combine apple filling ingredients in a small mixing bowl. Mix with a fork until you have a crumb consistency.
- Cut each pie crust in half. Form each half into a ball and place on a lightly floured surface. Roll into 8 inch circles.
- Place each apple onto the center of each circle and fill the empty core with the crumb filling. Fold the dough over the apples, pinching at the top to seal.
- Place each apple in a lightly greased 13″ x 9″ baking dish. Drizzle with the syrup.
- Bake at 375 degrees for 40 – 45 minutes.
- Serve warm with vanilla ice cream.