Baked Apple Dumplings With Cranberry Filling

Baked Apple Dumplings With Cranberry Filling
Servings: 6 Prep 30 mins Bake 425°F 30 mins


  • 1/2 cup sour cream
  • 1/2 cup packed brown sugar
  • 1/3 cup dried cranberries
  • 1/2 teaspoon grated orange rind
  • 6 medium-size Golden Delicious apples (about 2 pounds)
  • 1 Double-Crust Pie Pastry (recipe follows)
  • 1/4 cup milk
  • 6 teaspoons granulated sugar

Make It

1. Heat oven to 425 degrees degrees F. Combine sour cream, sugar, cranberries and rind.

2. Core apples, making a hole with 1-1/4-inch diameter. Do not cut through bottom; do not peel.

3. Divide pastry into 6 equal pieces. On a well-floured board, roll out one piece into 9-inch square. Lightly brush dough with water. Set apple in center of dough. Fill with sour cream mixture.

4. Gather up corners of pastry and bring together at top, forming decorative twist; cut off excess pastry and reserve. Press pastry to smoothly encase apple. Pinch each of the 4 flaps of excess dough to seal. Trim to 1/2-inch width, following curve of apple; reserve excess pastry. Press seams against apple. Refrigerate while wrapping remaining apples.

5. Brush a dumpling with milk. Sprinkle with 1 teaspoon sugar. Set on baking sheet. Repeat with remaining dumplings. Place 2 inches apart on sheet. Prick dough in several places with fork, not piercing apple skin.

6. If desired, roll out excess dough. Cut out decorative leaves. Attach to dumplings with water.

7. Bake in 425 degree F oven for 30 minutes or until apples are tender and pastry is golden brown. Serve warm.

Double-Crust Pie Pastry

Yield: 2 crusts


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
  • 1/2 cup solid vegetable shortening, chilled

Make It

1. Stir together all-purpose flour and salt in medium-size bowl. Cut in unsalted butter, and shortening, with a pastry blender until the mixture resembles coarse meal. Sprinkle cold water, 1 tablespoon at time, over mixture, tossing lightly with fork after each addition until pastry is just moist enough to hold together.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 623, Fat, total (g): 34, chol. (mg): 46, carb. (g): 76, pro. (g): 6, sodium (mg): 334, Percent Daily Values are based on a 2,000 calorie diet.