Ingredients Jump to Instructions ↓

  1. 4 Granny Smith apples - peeled, diced, and tossed with the

  2. Juice of 1/2 lemon

  3. 3 tablespoons 45ml Unsalted butter - softened

  4. 1/2 cup 99g / 3 1/2oz Sugar

  5. 1 tablespoon 15ml Cinnamon

  6. 1/2 teaspoon 2 1/2ml Nutmeg

  7. Dough

  8. 3 cups 187g / 6.6oz Flour

  9. 1 1/2 cups 297g / 10oz Shortening

  10. 1 teaspoon 5ml Salt

  11. 1 Egg - beaten with

  12. 1 tablespoon 15ml White vinegar - and enough water to fill

  13. 3/4 cup measurement

  14. Glaze

  15. 1 tablespoon 15ml Flour

  16. 1 cup 198g / 7oz Unsalted butter

  17. 1 teaspoon 5ml Lemon

  18. 1 cup 237ml Hot water

  19. Powdered sugar - in a shaker

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Butter the bottom of a 9-inch by 11-inch cake pan.

  2. Make pie crust: Combine flour and salt. Using a pastry cutter or large fork, cut shortening into flour mixture. Work water mixture into flour mixture. You will end up with a nice firm pastry. Refrigerate for 20 minutes.

  3. Make apple filling: Mix apples with cinnamon and nutmeg. Working on a lightly floured surface, roll dough out into a 18-inch by 12-inch rectangle. Using a palette knife, spread the softened butter over the surface of the pastry. Sprinkle apples all over the pastry, as evenly as possible. Begin rolling up pastry, starting with the 18-inch side of the pastry in front of you. Roll as tight as possible. Crimp the finished edges of the pastry closed as well as the ends. Cut this log into 1 1/2-inch by 2-inch pieces. Place cut side down into the buttered pan, placing the pieces close together. Place in oven and bake for 30 minutes.

  4. Make the glaze: Combine ingredients for the glaze in a small pot. Mix well and bring to a boil. Pour this mixture over the pan of dumplings when 5 minutes remain in the cooking time.


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