Apple dumplings was one of Georgia’s signature recipes, a frequent go-to when she had company. This is her recipe.
Servings: 16Prep Time: 1 1/2 hours Cook Time: 45-50 minutes
3 cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups water
6 tablespoons butter (or margarine)
5 cups all-purpose flour
5 teaspoons baking powder
2 1/2 teaspoons salt
1 2/3 cup lard (or shortening)
1 1/4 cups milk
10-12 medium-size apples, peeled, cored, sliced
2 cups sugar
Combine syrup ingredients in a medium-size pot. Bring to a boil, turn down heat and simmer three minutes. Remove from heat. Add butter and leave to melt in pot while you prepare the rest of the recipe.
Mix flour, baking powder, and salt in a large bowl. Cut in the lard. Add the milk, stirring to combine then kneading lightly. Transfer to a floured surface. Divide dough into four balls. Divide each ball into four more balls to end up with 16 small balls. Roll each ball into an approximately 7 to 8 inch circle. For filling, place about 2/3 cup sliced apples in each center. Top with 1/8 cup sugar and a dash of ground cinnamon. Fold pastry over apple to something like a pouch. Place prepared dumplings in two 9 x 13 greased pans, eight per pan. Pour syrup over dumplings, dividing between the two pans.
Bake in a preheated 350-degree oven for about 45-50 minutes or until done. I bake on the bottom rack the first half of the baking time then switch to the top rack. Serve with ice cream or whipped cream.
Note: You can add raisins and/or chopped nuts to the filling for a more festive dessert.
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