John & Renee Eissinger Innkeeper of Blue Gull Inn Bed & Breakfast in Port Townsend, Washington , United States shares recipe for Apple Dumpling Dessert

IBBP - International Bed and Breakfast Pages

TRAVELERS TOPICS

FOR INNKEEPERS


	Recipe : Apple Dumpling Dessert

This Recipe contributed by:
John & Renee Eissinger Innkeeper of Blue Gull Inn Bed & Breakfast in Port Townsend, Washington , United States

Pastry crust:

4 cups flour
2 teaspoons salt
1 1/3 cup Crisco
8 – 9 tablespoons cold water

In a bowl mix flour, salt and shortening with a pastry cutter until mixture resembles coarse crumbs. Sprinkle with water, and toss with a fork until dough can be formed into a ball. Divide dough into four parts.

Filling:
8 cups chopped peeled apple (about 8 or 9 apples)
½ cup sugar
1 teaspoon cinnamon
½ teaspoon of salt (to taste-go easy at first)
Combine sugar, cinnamon and salt, you will use this to sprinkle between layers.

Syrup:
2 cups water
1 cup packed brown sugar
Boil the sugar and water until the sugar is dissolved.

Spray a 9x13 baking dish. (I use a deep dish so it doesn’t bubble over in the oven) On a lightly floured surface, roll one part to fit the baking dish. Place in dish and top with 1/3 of the apples. Sprinkle with about 1/3 of the Cinnamon/sugar mix.

Repeat layers, ending with 4th piece of dough.

Use a sharp knife and cut some slits through all layers (I find the syrup goes through even if you don’t cut all the way through the layers to the bottom. Pour syrup over the top crust and bake at 350 – 400 for about 35-45 min. until brown and bubbly. Serve with whipped cream or ice cream.
Yield: 12 servings

(Updated: 27 Jun 2007)

You were unique visitor /cnt/recipe/recipes/413.html counter

to this page since 27 Jun 2007.

Copyright 1995-2008 International Bed and Breakfast Pages (IBBP), Denton, Texas.
All rights reserved.
International Bed and Breakfast Pages is fully owned by T.M.Works LLC.
Mail comments/corrections on these pages to webmaster@ibbp.com
Disclaimer
Privacy Statement
Awards