So these little bits of happy are my new go to dessert for fall and company. The recipe is modified from the 2002 edition of the New Better Homes and Gardens Cook Book.
Ingredients:
2 cups water
1 1/4 cups sugar
1/2 teaspoon ground cinnamon
1/4 cup butter/margarine (I use Smart Balance)
For each dumpling you wish to make, you will need one apple, 1 Tablespoon of honey, 2 Tablespoons of walnuts, and 1 prepared pie crust
cinnamon and sugar
1 Tablespoon butter/margarine
Directions:
1. For sauce, combine the water, 1 1/4 cups sugar, and 1/2 teaspoon of the cinnamon in a pot. Bring to a boil then reduce heat simmering for 5 minutes. Add 1/4 cup of butter and remove from heat. (If you are making more dumplings than fit in your baking dish, multiple the amount of ingredients by the number of pans.)
2. Preheat oven to 350 degrees.
3. Peel, core, and thinly slice the apples.
4. Roll out the pie crust (make sure that it has reached at least room temp, don’t be like me 
) and trim the crust into a square shape. Fill the square with the apples. Mix 1 Tablespoon of honey and 2 Tablespoons of walnuts and spread it on top of the apples. Sprinkle with cinnamon and sugar (1 Tablespoon sugar and 1/2 teaspoon of cinnamon each). Top with 1 teaspoon of butter. Fold the pie crust to create an envelope type pocket around the filling. Repeat for the rest of the dumplings.
5. Place dumplings in the baking dish. Return the sauce to a boil. Pour the boiling sauce into the baking dish.
- 6. Bake for 45 - 50 minutes or until apples are tender and pastry is golden. Spoon sauce over dumplings when serving.
