Description
Individual apple pies wrapped in pastry, offering a warm and comforting dessert perfect for any occasion.
Ingredients
Units
Scale
- 2 large apples (such as Granny Smith or Honeycrisp)
- 1 package refrigerated pie crusts (containing two crusts)
- 1/4 cup unsalted butter, cut into small pieces
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup apple cider or apple juice
- 1/2 cup brown sugar
- 1/4 cup water
- 1/4 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a baking dish or pie pan and set aside.
- Prepare Apples: Peel and core the apples. If using whole apples, cut them in half vertically to create two halves per apple.
- Prepare Pie Crust: Roll out the pie crusts on a lightly floured surface. Cut each crust into quarters, resulting in four pieces per crust.
- Assemble Dumplings: Place an apple half in the center of each pie crust piece. Fill the core cavity with a small piece of butter. In a small bowl, mix together granulated sugar, cinnamon, and nutmeg. Sprinkle this mixture over the apples. Fold the edges of the dough over the apple, pinching to seal and enclose the apple completely.
- Prepare Sauce: In a saucepan, combine apple cider (or apple juice), brown sugar, water, and remaining butter. Bring to a boil over medium heat, stirring until the sugar dissolves. Remove from heat and stir in vanilla extract.
- Bake Dumplings: Place the wrapped apples in the prepared baking dish. Pour the sauce over the dumplings. Bake in the preheated oven for 45-50 minutes, or until the pastry is golden brown and the apples are tender.
- Serve: Allow the dumplings to cool slightly before serving. Spoon some of the baking dish sauce over each dumpling. Serve warm, optionally with a scoop of vanilla ice cream or a drizzle of heavy cream.
Notes
- Apple Varieties: Tart apples like Granny Smith work well, but feel free to use your preferred variety.
- Pastry Options: Homemade pie crust or puff pastry can be used instead of refrigerated pie crusts.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispness.