Quick Apple Dumplings, revised

Quick Apple Dumplings



1 and 1/2 cups sugar
2 cups water
1/4 teaspoon ground cinnamon
1/4 cup butter

2/3 cup sugar
1/4 teaspoon ground cinnamon
2 -15 ounce packages of refrigerated pie crusts
(read package directions for removing the dough from the refrigerator for handling)
8 medium apples (Granny Smith), peeled and cored
(I used our old apple peeler that also slices while it peels and cores.)
3 Tablespoons butter

Vanilla ice cream-recommended


Preheat oven to 375 degrees.

Bring 1 and 1/2 cups sugar, 2 cups water, and 1/4 teaspoon cinnamon
to boil in a saucepan over medium heat, stirring constantly;
reduce heat and simmer stirring occasionally for 10 minutes.
Remove from heat, stirring in 1/4 cup butter.

Combine 2/3 cup sugar, and 1/4 teaspoon cinnamon.
Cut pie crusts in half.
Form dough into an 8-inch circles by pressing with fingers.
Place one apple in center of each circle.
Sprinkle evenly with sugar mixture.
Dot evenly with 3 Tablespoons of butter.

Fold dough over apples, pinching to seal.
Place in lightly greased (or use PAM) 13 x 9 baking dish.
Drizzle with syrup.

Bake at 375 degrees for 40-45 minutes.

Serve with vanilla ice cream, if desired.


Our old apple peeler that prepared our apples for dumpling readiness.

Dumplings ready for the oven.

img_2877Dumplings fresh out of the oven.

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