Lady Apple Dumplings

One of the best things about autumn is seeing the spread of local apple harvests on display at farmers markets -- Lady Apples being one of my favorites.  This variety, also known as Pomme d’Api, is sweet, crisp, very small in diameter, and great for baking, roasting or fresh eating. (It's also sometimes confused with a crab apple.) 

If you want to give this Baked Apple Dumpling recipe a whirl, and cannot find Lady Apples, substitute a larger variety, such as Braeburns or Galas and simply halve them.

Baked Apple Dumplings

Ingredients:

Dough

All-purpose flour, for dusting

2 ½ cups All-purpose flour

3 teaspoons granulated sugar

2 teaspoons baking powder

¼ teaspoon salt

10 tablespoons unsalted butter, cut into 1/2-inch pieces

¼ cup buttermilk

Apple Filling

2 tablespoons sugar

2 tablespoons dark brown sugar 

1 teaspoon ground cinnamon

3 tablespoons unsalted butter, softened

2 tablespoons golden raisins

1 tablespoon dark raisins

8 Lady Apples, peeled and cored

1 egg white, lightly beaten

For the Dough: Process flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse 8 times. Add buttermilk and pulse until dough just forms. Turn dough onto a lightly floured surface and shape dough into a flat disk and wrap tightly with plastic wrap. Refrigerate until firm, approximately 1 hour.

For the Apple Filling: Position rack in center of oven and preheat to 425 degrees. Line a baking sheet with parchment paper. 

Stir sugars, cinnamon, butter, and raisins in a bowl until well combined. Evenly divide mixture and pack into the center of each apple.

On a lightly floured counter, roll out dough into a sheet about 3/8-inch thick. Cut out ten 6-inch squares of dough for each dumpling. Working with one apple at a time, place apple in the center of the dough square and bring edges together – pinching to seal the apple. Turn apple seam side down and place on the prepared baking sheet. Lightly brush each apple with egg white and bake until dough is golden brown and juices are bubbling, approximately 30 minutes. Let dumplings cool for 10 minutes before serving. Vanilla ice cream and caramel sauce alongside the apple dumplings are a must!