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Apple Dumplings with Rich Cinnamon Sauce
October 27, 2008

These were so yummy! I made them last night for my small group and one of my friends who is a health-obsessed dr. actually ate one and was licking his plate by the time he was done, lol! I did make a few changes: Okay-here are the things I changed for the recipe-I doubled it to make 16 servings (8 apples), I used the big ones you buy in bulk but if you bought the smaller ones I think you could probably use a whole apple for this-I used granny smith. Also, I cut them in half horizontally then cored then and stuffed the filling inside that way-it was really easy and I didn't have to cut anything off the bottom because I just laid them on their flat sides. I put them on the crust and then I stuffed them so as not to make a huge mess trying to get them onto the crust. I doubled the filling and it used every bit so you could even do more and just pile it in the crust for more of that part-which was the best part, I thought! I made my own crust-way better in my opinion. Also we used 350-I had taken them to my friends house and wanted them to be hot so I baked them there but left the recipe at home so I wasn't sure on the temperature-I did the 425 for 10 minutes and then 350 for 20 minutes- but I thought they were done enough-I had eight of them on a pampered chef stone and 8 on a metal air bake cookie sheet. The ones on the stone turned out even better so I would probably use that again or if you used a metal dish or baking sheet, maybe reduce the cooking time. The ones on the met

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