The little nip of fall in the air got me craving all my favorite Fall foods, and somehow--unlike my favorite Summer foods that can usually be served pretty nearly raw--Fall foods seem to need to roast and stew and simmer in a way that there just isn't time for on the typical week night. Thankfully, most of my favorites are also better after sitting in the fridge or freezer for a few days, and so can be cooked on a Sunday afternoon and warmed up when wanted. (Don't worry, I'll be posting pictures and recipes over the course of this week.)
But, of course, we had to have something for dinner tonight too, right? And after all, apple's are fall food too, correct?
I found this recipe (for Apple "Dumplings" although I like my name better) in the September issue of Martha Stewart. Sweet Husband is, in his words, a connoisseur of apple pie, so I thought it was worth a shot.
And after smelling them cooking for an hour--hot apples and cinnamon, sweet raspberry jam, toasty walnuts--we really did end up splitting one for dinner. So bad, but yet so good! Click onward for the recipe....
Apple Happies (i.e. Martha Stewart's Apple Dumplings, with my modifications):
- 2 rolled store-bought pie crusts (That's one box. Martha makes her own, of course, but I wasn't feeling quite up to that today!)
- 5 tablespoons sugar
- 3/4 teaspoon cinnamon
- 1/2 cup raspberry jam
- 1/2 cup coarsely chopped walnuts (Don't worry about measuring, just thrown in a small handful.)
- 1/4 cup brown packed brown sugar (Again, just a couple big spoonfuls.)
- 1 tablespoon fresh lemon juice (About half a lemon.)
- 4 small Granny Smith or Golden Delicious Apples (The size really does matter here; ours were a little big and they didn't end up as done as we would have liked.)
- 1 egg
- 1 tablespoon water
- whipped cream, for serving
Cut each roll of pie dough in half and form the halves into balls, so that you have four balls of pie dough. On a floured work surface, roll each ball into a 1/8 inch thick round. Combine cinnamon and sugar and sprinkle 1 teaspoon of mixture over each round.
In a small bowl, combine 2 tablespoons of the remaining cinnamon-sugar mix with jam, walnuts, brown, sugar, and lemon juice.
Core and peel the apples, leaving a cavity about an inch wide. Place each apple in the center of a dough round and fill with the jam mixture. Starting on one side, press the dough against the apple. Repeat, allowing the dough to fall into pleats as you work your way around. Gather the dough at the top and pinch closed. It's supposed to look rustic, so don't worry about being overly neat.
Place the apples on a baking sheet and refrigerate until firm, about an hour.
Preheat your oven to 350 degrees. Beat the egg and water together to make an egg-wash, and use it to coat the dumplings. Sprinkle with the remaining cinnamon and sugar mix and bake until golden, 45-55 minutes. Top with whipped cream and tuck in!