I sell these at the farm sometimes on the weekends. Rick puts out the sign “Apple Dumplings Today”. I start out with six large apples. Washed, peeled and cored. I use Jonagold, Honey Crisp, Crispin, and sometimes Cortland. Be careful of Mac varieties as they ten to collapse. Prepare your crust to wrap the apples. I use 2 cups of flour, ½ cup light oil (not olive), and ¼ cup water, and a pinch of salt. Blend together and divide into six equal parts. Roll out the dough between two sheets of plastic wrap. Prepare your sugar mixture with 1 cup of sugar, 1 tablespoon of cinnamon and ¼ teaspoon of clove. Place apple on a rolled out dough – add ½ teaspoon of margarine into the core, add two tablespoons (more or less as desired) of your sugar mixture. Wrap the rolled dough around the apple leaving top open. Bake as you would a pie – 425 degrees for 15 minutes then reduce temp to 350 degrees and continue to bake for 40-45 minutes longer. Crust should be brown and apples soft when pierced with a fork. Serve warm – great with vanilla ice cream.
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