Pioneer
Apple Dumplings
Aida Boyer McAnn — The New Brunswick Cook Book (1938)Whole New Brunswick apples wrapped in a simple baking-powder pastry and filled with cinnamon and sugar, then baked and served with cream and sugar or lemon sauce. A beloved old-fashioned dessert of the New Brunswick kitchen.
Ingredients
For the dough
- 2 cups flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 2 to 4 tablespoons shortening, as desired
- About two-thirds cup milk
For the filling
- 6 tart New Brunswick apples, wiped and cored from the blossom end
- Sugar to taste
- Cinnamon to taste
To serve
- Cream and sugar, or Lemon Sauce
Instructions
- Sift flour twice with baking powder and salt. Cut in fat — not too fine. Add milk, mixing to a soft dough, and roll out into a thin sheet.
- Wipe apples and core from the blossom end, being careful not to make a hole all the way down.
- Cut dough in sections large enough to wrap each apple. Place each fruit in the middle of a piece of dough and fill the centres with mixed cinnamon and sugar.
- Draw dough up around the apple to cover. Moisten edges of dough with cold water or milk and fold so that corners meet in centre.
- Place in a greased tin, adding a tiny bit of hot water. Bake in a hot oven until crust is set, then cook slowly until fruit is done. Serve with cream and sugar or lemon sauce.