- 4 cups flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 3/4 cups chilled shortening or butter
- 1 egg
- 1 tablespoon ice water
- 1 tablespoon white or apple cider vinegar
- 1 cup packed brown sugar
- 1 cup water
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter
- 4 fresh JAZZ™ apples
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 4 teaspoons butter
Sift flour, sugar and salt together. Cut the shortening into the flour mixture until texture resembles coarse meal. In a separate bowl, beat the egg with the water and vinegar. Make a well in the center of the flour mixture, and pour in the wet ingredients. Combine to make a crumbly dough. Divide into 4 parts, cover in plastic wrap and chill for 2 hours.
Combine all ingredients in a small saucepan and bring to a boil. Set aside.
Slice about 1/4 inch off both ends of each apple, and remove the cores. Roll dough to form squares, about seven inches across and 1/8 inch thick. Place an apple in the center of the square, and fill the core cavity with the cinnamon and sugar mixture, and dot with one teaspoon butter. Fold the pie crust up over each apple, and press to seal the edges together at the top.
Place the dumplings in a baking dish with a little space between each. Pour the sauce into the pan around the dumplings. Bake dumplings at 425° F for 40 to 45 minutes, or until the apples reach desired tenderness. Test using a bamboo skewer.
Serve with sauce, and ice cream or whipped cream.