Apple Dumplings with Cider-Cinnamon Sauce

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  • 2 tablespoons chopped dried cranberries
  • 2 tablespoons chopped hazelnuts
  • 1 tablespoon maple syrup or honey
  • 6 crisp, tart apples like Granny Smith or Pink Lady, peeled and cored
  • 7 tablespoons butter, divided
  • Pie crust pastry for a 2-crust pie (see note)
  • 1 cup granulated sugar
  • 1 cup apple cider
  • 1 teaspoon lemon juice
  • 1/4 teaspoon cinnamon


Preheat oven to 375° F.

Combine cranberries, hazelnuts and maple syrup; stuff the center of each apple with mixture. Top each apple with 1 tablespoon butter.

Roll out pastry to 1/8-inch-thick and cut into 6 (7-inch) squares. Place one apple in the center of each square and bring corners up to meet in the middle. Crimp edges to seal well. Place dumplings in a 9- by 13-inch baking dish and set aside while preparing sauce.

Place sugar, apple cider, lemon juice, cinnamon and remaining 4 tablespoons butter in a small saucepan and boil for 1 minute.

Pour cider sauce over dumplings. Bake for about 1 hour, spooning sauce over dumplings once or twice during baking. Serve dumplings in dessert dishes with sauce spooned over.

Special notes:

You may purchase frozen pie dough, which makes an excellent flaky pastry, or prepare Pastry Dough for Apple Dumplings.

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