- 1 recipe pastry for double-crust pie
- 6 large Granny Smith apples, peeled and cored
- 1/2 cup butter, cut into 8 pieces
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups water
- 1 cup apple cider
- 2 cups white sugar
- 1 teaspoon vanilla extract
- 1/4 cup raisins
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- Preheat oven to 400 degrees F. Butter a 9x13 inch pan.
- In a medium bowl, combine the raisins, cranberries, walnuts, cinnamon, nutmeg, and brown sugar; set aside.
- Transfer dough to a lightly floured work surface, pat into a ball and flatten into a disk. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces.
- Place an apple on each pastry square with the cored opening facing upward. Divide brown sugar mixture between apples, poking some inside each cored opening and the rest around the base of each apple. Top each apple with 1 piece of butter; reserve remaining butter for sauce.
- With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
- In a saucepan over medium heat, combine water, apple cider, white sugar, vanilla extract and remaining 2 tablespoons butter. Bring to a boil. Boil for 5 minutes, or until sugar is dissolved. Pour over dumplings.
- Bake in preheated oven for 50 to 60 minutes. Baste the apples with sauce every 10 minutes to keep the crust nicely glazed.
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