My gram and I share a special bond over apple pie.
- 1 ¾ cup flour
- 1/3 cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 ¼ sticks chilled butter
- ¼ cup Shenot’s Apple Cider, chilled
- 4-6 medium-size apples, peeled and cored
- 4 tablespoons butter, plus more for filling apple cores
- 1 cup brown sugar, plus more for filling apple cores
- ½ cinnamon, plus more for filling apple cores
- 2 cups water
To make crust:
Combine all dry ingredients in a bowl. With a pastry blender or two forks, cut in butter, then add apple cider. Toss with fork, gather into ball, and roll out with rolling pin on floured pastry board. Cut into as many squares as there are apples, large enough to bring corners to touch at top.
To make apples and sauce:
Set each apple on a square of rolled pie crust. Fill the apple cavity with a pat of butter and a mixture of brown sugar and cinnamon.
Lightly wet the corners of the crust and bring them together on the top and press to stay. Place in a baking dish.
Combine water, sugar, butter, and cinnamon in a small saucepan, and bring to a boil. Pour over the apple dumplings.
Bake approximately 1 hour at 350ºF, until golden brown.