Fall has officially begun. The heirloom tomatoes are slowly declining and in comes the crates of apples. There are over 2,500 varieties grown in the States and 7,500 varieties in the world, and everyone has a favorite; Fuji is perfect! So many choices that it might be worth taking a look at Apple Lover’s Cookbook for some fun education if interested. Abundance of apples also means an instagram overflow of apple recipes until Thanksgiving. What have you seen recently that looked so delicious enough to make? Have you tried making our Danish Apple Bars yet? We took the traditional apple pie and turned it into one serving-the blossom (or you may know them as the apple dumpling)! Very similar ingredients as the apple pie but with some raisins and different pie dough, but naturally the same idea. Interesting how a similar recipe in a different shape and form can make it look a lot more special, don’t you think? We love how easy it is to serve and there is definitely something unique about baking a whole half apple-not chopped up.
2 1/2 cups all-purpose flour
3 Tbs sugar
2 tsp baking powder
3/4 tsp salt
10 Tbs (1 1/4 stick) chilled unsalted butter
5 Tbs chilled vegetable shortening
3/4 cup cold buttermilk
1. Combine flour, sugar, baking powder, and salt in food processor.
2. Cut butter and shortening in 1/2″ pieces and scatter over flour mixture. Pulse until it is wet.
3. Transfer mixture into a bowl and add buttermilk until dough forms.
4. On a lightly floured surface, knead briefly until dough is cohesive.
5. Knead dough into 8×4″ rectangle and cut in half, wrap each tightly into plastic wrap, and refrigerate until firm for about 1 hour.
6 Tbs sugar
1 tsp ground cinnamon
3 Tbs golden raisins, chopped
4 Golden Delicious apples
2 egg whites, lightly beaten
1. Preheat oven to 425º F.
2. Combine sugar and cinnamon in small bowl.
3. In second bowl, comine butter, raisins, and 3 Tbs cinnamon sugar mixture.
4. Peel apples and halve through the equator, remove core, and pack butter mixture.
5. On lightly floured surface, roll each dough half into 12″ square and cut each 12″ square into four 6″ squares.
6. Place apple (one at a time) in the middle of the square and lightly brush the edges of the dough with egg whites and gather 1 corner at a time on top of the apple.
7. Cut a vent hole in the top of each dumpling.
8. Line Baking sheet with parchment paper.
9. Arrange dumplings on prepared baking sheet and brush tops with egg whites and sprinkle remaining cinamon sugar.
10. Bake for 20-25 minutes or until the dough is golden brown.
11. Cool on baking sheet for 10 minutes.