Apple Dumplings


Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

The fruity basting syrup provides a different delicious flavor


  • Pastry for 2-crust pie
  • 3 tblsp. butter or regular margarine
  • ¾ tsp. ground cinnamon
  • ¾ tsp. ground allspice
  • ¾ tsp. ground nutmeg
  • c. sifted brown sugar, firmly packed
  • 8 medium apples, peeled and cored
  • 3 tblsp. orange marmalade
  • c. boiling water
  • c. sugar
  • 3 tblsp. fruit juice (orange, lemon, pineapple, apricot, etc.)
  • Red food color (optional)
  • Cream or Strawberry Hard Sauce


  • Make paste of butter, spices and brown sugar.
  • Roll out pastry ⅛" thick; cut into eight (6") squares. Place apple in center of each; put marmalade (or jelly) in cavity, and spread spicy paste over each apple.
  • Moisten edges of pastry; bring points together over apple; seal sides firmly. Roll leftover pastry; cut into “streamers” to lay across tops of dumplings.
  • Place in greased 15½ X 10½ X 1" jelly roll pan or large baking dish; bake in moderate oven (375°) 30 minutes.
  • While apples are baking, make syrup of water, 1½ c. sugar and fruit juice; simmer to dissolve sugar. Pour over apples; bake 10 to 20 minutes more, basting frequently, to give attractive glaze. A little food color may be added to syrup. Serve warm with cream.