Roxy
Starter
Apple Dumpling Dessert:
PASTRY:
4 cups all-purpose flour
2 teaspoons salt
1-1/3 cups shortening
8 to 9 tablespoons cold water
FILLING:
8 cups chopped peeled tart apples
1/4 cup sugar
3/4 teaspoon ground cinnamon
SYRUP:
2 cups water
1 cup packed brown sugar
Whipped topping or vanilla ice cream, optional
Mint leaves, optional
In a large bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and toss with a fork until dough can be formed into a ball. Divide dough into four parts.
On a lightly floured surface, roll one apart to fit the bottom of an ungreased 13-in. x 9-in. baking dish. Place in dish; top with a third of the apples. Combine sugar and cinnamon; sprinkle a third over apples.
Repeat layers of pastry, apples and cinnamon-sugar twice. Roll out remaining dough to fit top of dish and place on top. Using a sharp knife, cut 2-in. slits through all layers at once.
For syrup, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Pour over top crust. Bake at 400° for 35-40 minutes or until browned and bubbly. Serve warm with whipped topping or ice cream if desired. Garnish with mint if desired.
PASTRY:
4 cups all-purpose flour
2 teaspoons salt
1-1/3 cups shortening
8 to 9 tablespoons cold water
FILLING:
8 cups chopped peeled tart apples
1/4 cup sugar
3/4 teaspoon ground cinnamon
SYRUP:
2 cups water
1 cup packed brown sugar
Whipped topping or vanilla ice cream, optional
Mint leaves, optional
In a large bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and toss with a fork until dough can be formed into a ball. Divide dough into four parts.
On a lightly floured surface, roll one apart to fit the bottom of an ungreased 13-in. x 9-in. baking dish. Place in dish; top with a third of the apples. Combine sugar and cinnamon; sprinkle a third over apples.
Repeat layers of pastry, apples and cinnamon-sugar twice. Roll out remaining dough to fit top of dish and place on top. Using a sharp knife, cut 2-in. slits through all layers at once.
For syrup, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Pour over top crust. Bake at 400° for 35-40 minutes or until browned and bubbly. Serve warm with whipped topping or ice cream if desired. Garnish with mint if desired.