This is one of America's oldest desserts. The flavor profile is almost identical to an apple pie, but instead of having a bunch of slices about, we have one beautifully roasted, tender, sweet apple inside--which while still covered in the same crust we use for a pie, is far superior because we basted and baked it with a sugar sauce. I highly recommend these get served with a scoop of vanilla ice cream.

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
8
Yield:
4 dumplings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Sauce:
For the Apples:

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Butter a baking dish.

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  • Combine brown sugar, 3 tablespoons butter, and water in a small pot over medium-high heat. Bring to a boil, stirring occasionally, and boil until all sugar is dissolved. Turn off heat and swirl pot gently to combine. Reserve sauce until needed.

  • Stir sugar and cinnamon together in a small bowl. Core the unpeeled apples.

  • Divide pie dough into 4 portions. Roll out on a lightly floured surface into 4 circles about 1/8-inch thick and 7 inches in diameter, or large enough to fully wrap an apple.

  • Place apples in the center of each round of dough. Spoon about 3 teaspoons of cinnamon sugar into the apple cores; fill each hole with a teaspoon of butter.

  • Wrap each apple up in pie dough, sealing the dough together at the top. Be careful not to pull and stretch it too tightly around the apple as you wrap, or it might break apart when it bakes; brush lightly with water if dough won't stick together. Even out the top and trim off any excess; shape into decorative leaves if desired.

  • Place wrapped apples seam-side up into the buttered baking dish. Ladle some sauce over each to cover completely.

  • Bake in the preheated oven, basting with sauce occasionally, until pastry is browned and cooked through and apples are tender, 50 to 60 minutes. Remove from the oven and baste with more sauce. Serve warm.

Tips

Chef's Notes:

I used a full one-pound batch of my Buttercrust Pastry Dough for this recipe.

Granny Smith apples also work beautifully.

You can use any excess dough that has been trimmed from the tops to form decorations. Roll dough out nice and thin; use a knife to cut out leaf shapes. Use the edge of the knife to make an indention in the center of the leaves; make diagonal lines to form leaf lines. Place leaves on the tops of the dumplings before they're baked.

Nutrition Facts

545 calories; protein 3.7g; carbohydrates 78.1g; fat 25.4g; cholesterol 18.2mg; sodium 349.7mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/10/2020
Mine turned out exactly like the one he made for Michelle! It was lovely at 50 minutes & I went to 60 & the crusts cracked open. Now they look like big ol' dinosaur eggs. The crust has a great hard glaze to it. #ForkDon'tLie They're cooling currently & once I get a feel for the doneness of the Fuji apple, I'll know if 50 minutes was the right time or not. Read More
(4)

Most helpful critical review

Rating: 2 stars
04/07/2020
4th time trying this. 4th time they broke apart. Chef John needs to do something about this recipe, because it's an awful lot of work for a disaster. Read More
10 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/23/2020
I don't understand the low ratings for this recipe. Yeah, the dough splits if you stretch it too thin. So don't stretch it too thin. I've made this at least five times now, and it's great. I don't really like the peels left on, so I peel the apples now. These are like mini apple pies, but better. Ignore the people complaining about splitting and just make it. Read More
(5)
Rating: 4 stars
02/10/2020
Mine turned out exactly like the one he made for Michelle! It was lovely at 50 minutes & I went to 60 & the crusts cracked open. Now they look like big ol' dinosaur eggs. The crust has a great hard glaze to it. #ForkDon'tLie They're cooling currently & once I get a feel for the doneness of the Fuji apple, I'll know if 50 minutes was the right time or not. Read More
(4)
Rating: 5 stars
03/01/2020
This came out great! I saved a bit of time by skipping the decorative leaves. Also, I highly recommend saving your excess sauce after baking. It becomes essentially an apple infused caramel sauce that can be used in countless desserts. Read More
(4)
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Rating: 5 stars
08/03/2020
I made the dumplings with the pie crust recipe that is suggested here. The crust was easy to make and very tasty. Really added a lot of flavor to the dumplings. Read More
Rating: 5 stars
02/09/2020
Fantastic as always. Thanks again Chef John! Read More
Rating: 3 stars
02/19/2020
Taste was great. Read More
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Rating: 3 stars
03/09/2020
I used the commercial puff pastry I had on hand instead of pie pastry. The dumplings turned out nice and tasted okay. I used 4 different types of apples, Envy, golden delicious, fuji, and honey bee. After 60 minutes of baking, the former two types likely resulted in better texture. The Fuji was a bit too firm for my liking. The overall flavour could use something to give it more interest. Maybe next time I’ll add a few Crasins in the apple. The dumplings were not as sweet as I thought they would be even though the syrup itself was sweet. I made 10 apple dumplings, but in hindsight I really didn’t need to double the syrup, because now I have nearly a cup of it left over. This recipe is a good starting point. Read More
Rating: 2 stars
04/07/2020
4th time trying this. 4th time they broke apart. Chef John needs to do something about this recipe, because it's an awful lot of work for a disaster. Read More
Rating: 5 stars
08/13/2020
Delicious Read More
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