Dessert: United States – Indiana – Hoosier Apple Dumplings

Serving Size: 8

Approximate Time

Prep 1 hr

Cook 1 hr 5 min

Additional 10 min

Total 2 hrs 15 min

Ingredients

- Pastry (makes enough for 8 dumplings)
  - 2 1/2 cups (312 g) all-purpose flour
  - 1 tsp (6 g) fine salt
  - 1 tbsp (12 g) granulated sugar
  - 1 cup (226 g) unsalted butter, cold, cut into 1/2-inch (1 cm) cubes
  - 1/2 cup (110 g) vegetable shortening, cold, cut into cubes
  - 6–8 tbsp (90–120 ml) ice water
  - 1 tbsp (15 ml) white vinegar (optional; helps tenderize crust)
- Apples and finishing
  - 8 medium firm apples (Honeycrisp, Gala, Fuji, or Jonagold), about 2 1/2–3 lb (1.1–1.4 kg) total; peeled, cored but left whole
  - 1 large egg, beaten with 1 tbsp (15 ml) water (egg wash)
  - 2 tbsp (25 g) coarse or sanding sugar (optional, for sprinkling)
- Cinnamon-sugar apple-cider syrup
  - 1 cup (200 g) granulated sugar
  - 1 cup (220 g) packed light brown sugar
  - 1 cup (226 g) unsalted butter (2 sticks)
  - 1 1/2 cups (360 ml) apple cider (or unsweetened apple juice)
  - 2 tsp (4 g) ground cinnamon
  - 1/2 tsp (1 g) ground nutmeg
  - 1/4 tsp (0.5 g) ground allspice
  - 1/8 tsp (0.5 g) ground cloves
  - 2 tsp (10 ml) vanilla extract
  - 1 tbsp (15 ml) fresh lemon juice
  - 1/4 tsp (1.5 g) fine salt

Instructions

Short Description:
Flaky pastry-wrapped apples baked in a warm cinnamon-sugar and apple-cider syrup until the fruit is tender and the sauce is syrupy and caramelized. Served warm, often with cream or vanilla ice cream.

Regional Notes:
This Indiana (Hoosier) version emphasizes locally grown midwestern apples (Honeycrisp, Jonagold, Gala, or Fuji) and a syrup made with apple cider and a specific spice blend of cinnamon, nutmeg, and allspice that differentiates it from other regional dumplings. The dumplings are baked in the syrup so the pastry soaks slightly and the sauce caramelizes on the bottom like many Midwestern home-baked versions.

1. Make the pastry: In a large bowl whisk together flour, salt, and sugar. Cut in the cold butter and shortening with a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces. Sprinkle ice water (and vinegar if using) a tablespoon at a time and gently mix until dough holds when pressed. Divide dough into 2 disks, wrap in plastic, and chill at least 45 minutes.
2. Prepare apples: Preheat oven to 375°F (190°C). Peel and core the apples, leaving them whole. Toss briefly with lemon juice to prevent browning. Pat dry.
3. Roll and wrap: On a lightly floured surface roll one dough disk to about 1/8-inch (3 mm) thickness. Cut into 8 roughly 6–7 inch (15–18 cm) squares (rotate and roll second disk as needed). Place one apple in center of each square. Spoon about 1 tsp granulated sugar into apple cores if desired for extra sweetness. Pull pastry up around each apple, pleating and sealing at top; trim excess dough if necessary and press to seal. Place seam-side down in a lightly buttered 9x13-inch (23x33 cm) baking dish or comparable ovenproof pan. Repeat with remaining dough and apples.
4. Make the syrup: In a medium saucepan combine granulated sugar, brown sugar, butter, apple cider, cinnamon, nutmeg, allspice, cloves, and salt. Bring to a gentle simmer over medium heat, stirring until butter melts and sugars dissolve. Simmer 2–3 minutes to meld flavors, remove from heat, and stir in vanilla.
5. Assemble for baking: Brush each wrapped apple lightly with egg wash and sprinkle with sanding sugar if using. Pour the warm syrup evenly around (not directly flooding over the tops) the dumplings so the bottom of the pan is covered by about 1/2–3/4 inch (12–18 mm) of liquid.
6. Bake covered: Tent the baking dish with foil (or cover) and bake at 375°F (190°C) for 40–45 minutes, until pastry is beginning to set and apples are nearly tender when pierced with a paring knife.
7. Finish baking uncovered: Remove foil and continue baking 15–20 minutes more until pastry is deep golden and syrup is bubbling and slightly thickened. If syrup is not thickening, bake a few extra minutes; it will thicken further as it cools.
8. Rest and serve: Let dumplings rest at least 10 minutes so sauce settles. Serve warm spooned with sauce; optional with whipped cream or vanilla ice cream. Leftovers reheat gently in a 325°F (160°C) oven covered for 10–15 minutes.