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Apple Dumplings with Rich Cinnamon Sauce
December 18, 2009

I love Pam Anderson's recipes and this one does not disappoint! I don't even like apples and this is one of my new favorite desserts. Certainly I would like about 1/3 more pie crust. I used a 15 ounce (2 sheets) pie crust and it was stretched thin in some places, thin enough that when I tried to move the dumplings to a serving dish, some of them "ripped" and fell apart. Of course, homemade crust is always going to be better if you have the time. Also, I used buttered foil and my dumplings still stuck to the bottom of the dish so you might want to cook them in the serving dish or use the parchment. If you want a richer caramel cinnamon sauce, omit 1/2 cup of the water and replace with heavy cream. It takes the sauce from great to unbelievable.

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