In Pennsylvania Dutch country, Apple Dumplings are served warm, in a bowl of milk. My first choice of apples for apple dumplings is Stayman Winesap. They hold their shape well and have just the right combination of tartness and sweetness. Since Winesap apples are available for only a short time and even then they're hard to find, I also use Golden Delicious, Jonathan or Granny Smith apples instead.
- pie dough - About the same amount as you would use for 2 - 9" pie shells
- 6 large apples
- 1/2 cup brown sugar, firmly packed.
- 1 tsp. cinnamon
- 1 T. flour
- 1 slightly beaten egg white
Prepare the pie crust and refrigerate for about one hour before rolling. Meanwhile, peel and core the apples. Mix the brown sugar, cinnamon, & flour together and set aside. Divide the dough in half. Roll each half to about 1/8" thick. Cut each piece of rolled out dough into 3 pieces. Place 1 apple in the center of each piece. Fill the empty core space with the brown sugar, cinnamon and flour mixture. Bring up edges of the dough and overlap at the top to completely cover the apple. Press the edges together to seal. Cut a slit through the layers of dough at the top of the apple top to allow steam to eacape while baking. Arrange the apple dumplings in a shallow baking dish. Brush the tops with 1 slightly beaten egg white and sprinkle with sugar, if desired. Bake in a preheated oven at 400º for 20 minutes. Lower heat to 350º and bake for an additional 15 to 20 minutes or until the crust is a light golden brown color.