Dessert: United States – Pennsylvania (Mid-Atlantic United States) – Apple Dumplings

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr

Additional 15 min

Total 1 hr 40 min

Ingredients

- 2 1/2 cups (300 g) all-purpose flour
- 1 tsp (6 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, cold, cut into cubes
- 1/2 cup (113 g) vegetable shortening, cold
- 6–8 tbsp (90–120 ml) ice water
- 6 medium tart apples (about 2–2.5 lb / 900–1,100 g total), such as McIntosh, Cortland, or Honeycrisp
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (100 g) granulated sugar (for apple cavities)
- 2 tsp (4 g) ground cinnamon (for apple cavities)
- 1/4 tsp (1 g) ground nutmeg
- Pinch ground cloves
- 6 tbsp (85 g) unsalted butter, cut into 6 pats (one per apple)
- 1 large egg + 1 tbsp (15 ml) water, beaten for egg wash
- 1 cup (220 g) packed dark brown sugar
- 1 1/2 cups (360 ml) water
- 1/2 cup (115 g) unsalted butter (for syrup)
- 1 tsp (5 ml) vanilla extract
- 1 tsp (2 g) ground cinnamon (for syrup)
- Pinch fine salt
- Optional for serving: powdered sugar, vanilla ice cream, or whipped cream (no measurement)

Instructions

Short Description:
Whole tart apples wrapped in flaky pastry and baked in a rich, spiced cinnamon-brown sugar syrup until tender and caramelized.

Regional Notes:
This Pennsylvania version highlights locally grown tart apple varieties (for example, McIntosh, Cortland, or Honeycrisp) and a deeply flavored spiced syrup of brown sugar, butter, and warming spices. Unlike simpler dumplings, these are wrapped in a classic flaky pastry and baked with a syrup poured around them so the dumplings steam and then caramelize as the syrup reduces.

1. Make the pastry: In a large bowl whisk together flour, salt, and 1 tbsp sugar. Cut in cold butter and shortening with a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized pieces.
2. Sprinkle ice water, 1 tbsp at a time, over the flour mixture and gently mix until dough just comes together. Form into two discs, wrap in plastic, and chill at least 30 minutes.
3. Preheat oven to 375°F (190°C). Butter a 9x13-inch (23x33 cm) baking dish.
4. Prepare apples: Peel apples, core from the bottom leaving the apple whole (use an apple corer or small paring knife), and brush with lemon juice to prevent browning. Mix 1/2 cup granulated sugar, 2 tsp cinnamon, nutmeg, and a pinch of cloves; spoon about 1–1 1/2 tsp of the sugar-spice into each apple cavity. Press a pat of butter into each cavity on top of the sugar-spice.
5. Roll dough: On a lightly floured surface, roll each chilled dough disc into a roughly 12-inch (30 cm) circle. Cut each circle into 6 equal wedges (you’ll have 12 wedges total). Wrap each whole apple with one wedge: place apple in center of wedge, bring dough up over apple and pinch seams to seal neatly at top. Trim excess if necessary and press to form a seam.
6. Place sealed dumplings seam-side down in the prepared baking dish, spacing evenly (6 dumplings).
7. Make syrup: In a medium saucepan combine brown sugar, 1 1/2 cups water, 1/2 cup butter, 1 tsp cinnamon, and a pinch of salt. Bring to a gentle boil, stirring until sugar dissolves. Remove from heat and stir in vanilla extract.
8. Pour the warm syrup evenly around the dumplings in the baking dish (do not pour over the tops so pastry stays flakier). Brush each pastry top with the egg wash.
9. Cover the dish loosely with foil and bake 30 minutes. Remove foil and continue baking another 20–30 minutes, basting once with syrup from the pan if desired, until pastry is golden and apples are tender when pierced with a knife. Total bake time about 50–60 minutes.
10. Remove from oven and let rest 10–15 minutes; syrup will thicken slightly as it cools. Serve warm spooned with pan syrup and optional vanilla ice cream or whipped cream.