Baked Apple Dumplings (w pie dough crust)

• porzioni: 8 servings
• tempo di preparazione: 50 minutes
• tempo totale: 1 hour 35 minutes

Ingredienti

390 Gm All-Purpose Flour

6 Gm Diamond Crystal salt

78 Gm Lard

147 Gm (10.4 Tbsp) unsalted butter, cubed and frozen

129 - 185 Gm ice water

570 Gm small apples, peeled and cored, peels reserved

14 Gm lemon juice

100 Gm granulated sugar

1 Tbsp cinnamon - don't skimp on the cinnamon

1/4 teaspoon nutmeg

165 Gm light brown sugar or dark brown sugar, packed

420-450 Gm water

apple peels (from above)

14 Gm lemon juice

14 Gm boiled cider, optional, but adds to the taste

coarse sparkling sugar or Demerara sugar, for topping the dumplings prior to baking

Istruzioni

To make the crust:

I use the food processor to prepare the crust.

In a medium bowl, whisk together the flour and salt.

Work in the shortening until the mixture is evenly crumbly. Dice the butter into 1/2" pieces, and cut into the mixture until you have flakes of butter the size of a dime.

Add the water 2 tablespoons at a time, mixing with a fork as you sprinkle the water into the dough. I used 12 Tbsp. ice cold water, 3 Tbsp at a time.

When the dough is moist enough to hold together when you squeeze it, transfer it to a piece of wax or parchment paper. It's OK if there are some dry spots in the pile.

Use a spray bottle of water to lightly spritz these places; that way you'll add just enough water to bring the dough together without creating a wet spot.

Fold the dough over on itself three or four times to bring it together, then divide it into two pieces.

Pat each piece of dough into a square about 3/4" thick.Wrap in plastic and refrigerate for 30 minutes before rolling.To prepare the apples: Wash, peel, core, and slice the apples, saving the peels.

Sprinkle the apple slices with 1 tablespoon lemon juice (to keep them from browning), then set them aside.

To make the syrup: Combine the brown sugar, water, and apple peels in a medium-sized saucepan, bring to a boil over medium heat, and simmer for 10 minutes.

Combine the sugar, cinnamon and nutmeg in a small bowl.

Preheat the oven to 375°F. Lightly grease a 9" x 13" pan.

To assemble the dumplings: Remove half the dough from the refrigerator and turn it out onto a well-floured surface. Roll it into a 12" x 12" square; it'll be thin.

Cut the dough into four 6" squares.

Place 70 Gm of apple on each square, and then sprinkle each with a tablespoon of the cinnamon-sugar mixture. Moisten the edges of the square and bring them up over the apples, tucking them together in the center of the apple.

Place the apples, seam-side up, in the prepared pan.

Repeat with the remaining dough and apples.

Strain the syrup to remove the apple peels. Stir in the lemon juice and boiled cider. (I may try adding some Instant ClearJel to help thicken the syrup)

Pour this syrup evenly over the dumplings. Sprinkle the dumplings with the sparkling white sugar or demerara sugar.

To bake the dumplings: Bake the dumplings for 45 to 50 minutes, until the apples are tender and the pastry is brown. The liquid will bubble and thicken. It took 60 minutes for me.

Remove the dumplings from the oven, and let them sit for at least 10 minutes before serving; this allows the dough to firm up. Serve as is, or with vanilla ice cream, if desired.

Nutrizione

• Dimensione della Porzione: 234g, 1 dumpling
• Calorie: 449
• Grassi Totali: 13g
• Colesterolo: 34mg
• Sodio: 466mg
• Carboidrati Totali: 45g
• Fibra Alimentare: 3g
• Zuccheri Totali: 35g
• Proteine: 6g