Old Fashioned Apple Pie & Apple Dumplings

Old Fashioned Apple Pie  &  Apple Dumplings
Old-fashioned Apple Pie...Mom´s Apple Pie...All-American Apple Pie?
Whatever you call it, apple pie is a traditional favorite dessert!

  • 8 cups apple wedges (From about 6 medium size apples - peeled, cored, and cut.)
  • 1 T. lemon juice
  • 1/2 to 3/4 cup sugar*
  • 1/2 to 3/4 cup brown sugar*
  • 3 T. flour
  • 1/4 tsp. salt
  • 1 tsp.cinnamon
  • 1/4 tsp.nutmeg
  • 1 T. butter
  • pie dough for a double crust deep dish 9" pie
  • slightly beaten egg white

Preparation -
In a large bowl, toss the apple slices with the lemon juice. Combine the sugar, brown sugar, flour and spices together. Pour the mixture over the apples and stir to coat; set aside. Roll out half of the pie dough and place it in a deep 9" pie dish. Spoon the apple mixture into the pie dough lined dish. Dot with butter. Roll out the remaining dough and place it on top of the unbaked apple pie. Flute the edges. Cut slits in the top crust for steam to escape. Brush the top of crust with slightly beaten egg white and sprinkle with sugar if desired. Bake in a preheated oven at 400º for 30 minutes. Reduce the oven temperature to 375º and bake for 10 to 15 more minutes, or until the crust is nicely browned and the filling is bubbling.

*Use the higher amount of sugar for tart varieties like Granny Smith, McIntosh, Transparent, and other tart apples. Use the lower amount for varieties like Golden Delicious, Gala, and other sweet apples.

~~printer friendly recipe~~

In Pennsylvania Dutch country, Apple Dumplings are served warm, in a bowl of milk. My first choice of apples for apple dumplings is Stayman Winesap. They hold their shape well and have just the right combination of tartness and sweetness. Since Winesap apples are available for only a short time and even then they're hard to find, I sometimes use Golden Delicious, Jonathan or Granny Smith apples instead.

  • pie dough, about the same amount as you would use for 2 - 9" pie shells
  • 6 large apples
  • 1/2 cup brown sugar, firmly packed.
  • 1 tsp. cinnamon
  • 1 T. flour
  • 1 slightly beaten egg white

Preparation -
Prepare the pie crust and refrigerate for about one 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. Cut each piece of rolled out dough into 3 pieces. Place 1 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 to seal. Cut a slit through the layers of dough at the top of the apple top to allow steam to eacape 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.

~~printer friendly recipe~~

Beautiful and functional apple pie accessories by  Shop Pfaltzgraff

Perfect Pie Plate With Cardinal Pie VentPerfect Pie Plate With Cardinal Pie Vent
Your pie will bake evenly thanks to the unglazed bottom of this 9-1/2" diameter pie plate, and it won't overflow because the Cardinal bird pie vent will allow steam to escape. This is Pfaltzgraff's holiday classic pattern, Winterberry.

Pie Server w/Sculpted LidPlymouth Pie Server w/Sculpted Lid
Plymouth, by Pfaltzgraff, features embossed pumpkins, acorns, apples, and ears of corn on a warm, creamy white surface... making it ideal for Thanksgiving or any autumn occasion. This beautifully sculpted Pie Keeper will help your pies stay fresh longer. It also makes a wonderful, nostalgic centerpiece. It would make a great gift for you favorite home cook.

You Should Also Read:
The Home Cooking Recipe Index and Site Map
Pie Crust Recipes
The Home Cooking Cookbook Corner

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Content copyright © 2023 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.