I visited my mother this summer and asked her for copies of all of her recipes, and I have been gradually going over them and re-making some of my favorite childhood foods. As we are well into fall—the perfect time for baked apple desserts—I decided to make her apple dumplings.
This recipe is super simple and easy to make, and the apples are to die for. I love the way the pie crust cooks in the syrup bath. It gets a perfect texture—the steam/baked combination is just fantastic. If you like your apples to be a bit firm, just reduce the cooking time about 5 minutes. And keep an eye on the crust—if it starts to get too brown, just put a foil tent over the top halfway through cooking
What does it mean for the apples “6 - about 3”? Is it 6, 3, or 9?
Your recipe calls for 6 Apples, but you only cut 4 squares that you wrap around 4 apples. What do you do with the other 2 Apples?
Also, what do you use the 14 x 7" rectangle for?