In Pennsylvania Dutch country, apple dumplings are served warm, in a bowl, with milk. This recipe makes 6 apple dumplings.
Prepare the pie crust and refrigerate for about an hour before rolling. Meanwhile, peel and core the apples. Mix the brown sugar, cinnamon, & flour together and set aside. Divide the dough in half. Roll each half to about 1/8" thick, then cut in three pieces. Place one apple in the center of each piece. Fill the empty core space with the brown sugar, cinnamon and flour mixture. Bring up edges of the dough and overlap at the top to completely cover the apple. Press the edges together slightly to seal. Cut a slit through the dough on top to allow the steam to escape while baking. Arrange the apple dumplings in a shallow baking dish. Brush the tops with 1 slightly beaten egg white and sprinkle with sugar, if desired. Bake in a preheated oven at 400º for 20 minutes. Lower heat to 350º and bake for an additional 15 to 20 minutes or until the crust is a light golden brown color.