Apple Dumplings

A doughy, fruity, brown sugary mess. Mmmmmm.

Preheat oven to 375°
Makes 4 large servings
Serve plain or with ice cream

Dough

• 1 C unsalted butter
• 2 C flour (bleached or unbleached)
• 8 T sour cream (heaping tablespoons)
• 2 pinches salt

Filling

• 2 large apples (peeled and cut in half)
• 3/4 C brown sugar
• 2 T raisins
• 1/4 C unsalted butter (cut into pieces)

Topping

• 1/2 C brown sugar
• 1 1/2 C water

Ready...go

Mix the dough ingredients starting with the flour, butter, and salt. Add the sour cream and mix just to be sure everything is well blended, but make sure the butter stays a little chunky (pastry dough is flaky and moist due to the pockets of butter within it). Refrigerate to keep dough cold while working on the filling and topping.

In a small sauce pan, bring the water and brown sugar to a boil. Leave this mixture on high heat while you continue working. The topping should be syrupy and not thick. Depending how long it takes you to put the rest together, you may want to turn this down to a simmer.

In a small bowl, mix the apple ingredients with your hands and fill the center of each half apple.

Roll out the dough and cut into 4 equal pieces. Roll out each piece to 1/8 inch thick circle. The dough should be very soft and not crumbly. Wrap each apple with the dough. Place in an iron skillet. Pour the reduced brown sugar over the tops of the dumplings. This will continue to caramelize in the oven. Bake for 45 minutes. Let cool and serve.

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