For a sweet surprise, spoon raisins, dried cranberries,
or dried cherries
into the center of each apple before wrapping it with pastry. (Makes 4 servings)
Syrup:
1 2/3 Cups Water
1/2 Cup Sugar
1/4 teas. Watkins
Nutmeg
1/4 teas. Watkins
Cinnamon
1 Tbsp. Margarine or Butter
Dumplings:
Pastry for Double-Crust Pie
4 Small Cooking Apples, peeled and cored (about 4 ounces each)
2 Tbsp. Sugar
1/8 teas. Watkins
Nutmeg
1/8 teas. Watkins
Cinnamon
Ice Cream (optional)
For syrup, in a medium saucepan combine water, sugar,
nutmeg, cinnamon and, if desired, food coloring. Bring to boiling. Reduce heat and simmer,
uncovered, for 5 minutes. Remove from heat; stir in margarine or butter. For dumplings,
prepare pastry as directed, except divide dough into 4 equal portions. Form each into a
ball. On a lightly floured surface, roll each portion of dough into a circle about 1/8
inch thick. Trim each portion to an 8-inch circle. Place 1 apple in center of each pastry
circle. Combine the sugar, nutmeg, and cinnamon; sprinkle over fruit. Moisten edge of
pastry with water. Bring dough up around apple to resemble a bundle, pressing the edges
together at the top to seal. Using a knife or small cookie cutter, cut leaf shapes from
pastry scraps. Moisten bottom sides of pastry leaves with water and place leaves on top of
the wrapped apples, gently pressing to seal. Place wrapped apples in an ungreased 2-quart
square baking dish. Pour syrup over dumplings. Bake in a preheated 375° oven about 45
minutes, or till apples are tender and pastry is golden. Serve warm with ice cream, if
desired.
