Mrs. Nelson’s Apple Dumplings Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 boxes - Pillsbury all ready refrigerated pie crust
  • 1 cups - brown sugar
  • - cinnamon, to taste
  • 2 - Granny Smith apples, peeled, cored, cut in half
  • - butter
  • Caramel Sauce
  • 2 cups - brown sugar
  • 1 cups - half-and-half
  • 1 sticks - butter, softened
  • Directions:

    Roll out both pie crusts separately. Cut each one in half.

    Place 1/4 cup of brown sugar in center of each pie crust half. Place one half apple on top of brown sugar. Sprinkle with cinnamon, and place a pat of butter on top.

    Wrap pie crust up around apple and press together, leaving no holes.

    Bake at 450 degrees F for 20 minutes.

    Meanwhile, for caramel sauce: Melt brown sugar in a heavy sauce pan, stirring constantly with a wire whisk. Once sugar is melted, add butter. Cook for about 2-3 minutes, then add half-and-half and stir well. (You want the brown sugar and butter to boil, but not quite to the soft ball stage like when you are making fudge).
    Place the sauce in a glass jar, so you can refrigerate and reheat when you are ready to serve. Drizzle caramel sauce over apples just before serving.

    Brief Description

    Half apples seasoned with brown sugar and cinnamon, wrapped in pie crust and baked for a delicious dessert dish.

    Main Ingredient:

    apples

    Category:  Desserts

    Cuisine:  Southern

    Prep Time: 1 hour(s)
    Cook Time: 20 min

    Notes

    Well, Byron couldn't eat a whole pie, but an apple dumpling with caramel sauce would do just fine. My mom used to make them back in Ohio, and Jennifer's team makes them even better for our BNHS Golf Banquet! This dessert served with vanilla ice cream is an annual tradition at the Byron Nelson High School Golf Banquet, and was one of Mr. Nelson's favorites.

    Source

    Peggy Nelson (Mrs. Byron Nelson)

    Posted By:

    LegacyCookbook

    Posted On:

    October 10, 2017

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