Plans to make a tomato corn pie this week were pushed aside when I saw a recipe this week for apple dumplings. Not that tomato corn pie, which would be for lunch, is in any way similar to a baked apple dumpling which is clearly for dessert. Except that they both involve making crust and take a bit of time.
The recipe is for 8. I cut it down to 2. Which means 4 servings, because unless you are a marathon runner or a teenage boy, you can't possibly add all those calories to your day. Take my word for it, 1/2 of a dumpling is plenty.
I have never made a baked apple before, which means I hadn't cored an apple with the intent of leaving it mostly intact. It was easy. Except Chris kept watching me because he was sure I was going to stick the knife through my hand or cut off a finger. I did neither.
As of this writing, the fate of the 2 extra mini crusts is unknown, but I will think of something.
These are not hard to make by the way, though if you are not a crust making expert, you may curse a bit as you get the apple's wrapped.
But it's very do-able, especially if you grab some waxed paper to roll it out on, then use that to help shape the crust around the apple. Do not worry if they don't look like the picture.
Because the bottom line is, they eat like the picture.
Especially with a bit of vanilla bean ice cream.
I parceled them out into individual ramekins to be heated up as needed... for a very tasty, tender, gooey, carmelly, apple-licious treat.
I think I gained a few pounds just by looking?
Posted by: jacki long | 08/11/2020 at 10:05 PM