• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Grits and Pinecones
  • Home
  • Recipes
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Grits and Pinecones » Recipes » Desserts » The Best Apple Dumplings Recipe

    The Best Apple Dumplings Recipe

    October 10, 2020 by Sharon Rigsby 2 Comments

    Jump to Recipe Jump to Video Print Recipe
    Pinterest pin showing homemade apple dumplings in a bowl.

    The BEST Apple Dumpling dessert recipe ever is sheer perfection, with whole cinnamon-laced apples wrapped in a homemade flakey pie crust and then baked in a decadent sauce. 

    An apple dumpling in a bowl with a scoop of ice cream.

    Served hot out of the oven and then topped with a scoop or maybe two of vanilla ice cream, Apple Dumplings are an absolute crowd-pleaser. And, not only are they the perfect fall dessert but the perfect anytime dessert.

    What you will need:

    Ingredients for apple dumplings including a bowl of apples.

    Apples, all-purpose flour, salt, shortening, milk, sugar, an egg, cinnamon, butter, and nutmeg. 

    What kind of apples?

    Tart Wisconsin apples or Macintosh apples are wonderful in this recipe, but Granny Smith, Honey Crisp, Gala, or Braeburn work great too. You want an apple that is crisp and won’t become mushy when baked. 

    Here’s how to make it:

    I like to make my pastry first so it can be chilling while I prepare the apples. 

    To make the pastry, combine the flour, salt, and chilled shorting in a medium-size bowl. Use a pastry blender or two forks and cut shortening until the mixture starts to resemble a coarse meal. It’s okay to have a few larger pieces of shortening remaining.

    Pastry dough in a clear glass bowl.

    Add the milk, a little at a time, and stir with a rubber spatula or wooden spoon until everything is combined. 

    Turn out the dough onto a floured work surface. It will still be crumbly, that’s okay. 

    Put a little flour on your hands and gently form the dough into a ball. Use a sharp knife and cut the dough in half, and then each half into thirds and shape each piece into a round disk.

    A ball of pastry dough cut in half.

    Place the dough into the refrigerator to chill until you are ready to roll it out.

    To make the sauce, combine the sugar, water, cinnamon, nutmeg, and butter in a small saucepan over medium heat. Stir to combine. Bring to a boil and cook for a few minutes until the butter melts and the sugar dissolves. Remove from the stove and set aside. 

    Sauce for apple dumplings in a saucepan.

    Mix the sugar and cinnamon in a small bowl and set aside and then peel and core the apples. 

    Four apples peeled and cored.

    Take one disk of pie dough and use a rolling pin to roll it out on a floured surface. Roll out gently from the center until you have a square or round disk, approximately six inches in diameter. 

    Using a rolling pin to roll out pie dough.

    Place one apple in the dough’s center and put one tablespoon of butter into the hole in the apple. Top with one teaspoon of the sugar and cinnamon mixture. 

    Sprinkling cinnamon sugar over an apple sitting on pastry dough.

    Bring the dough’s edges up around the apple and use your hands to mold the dough to cover the entire apple. 

    Covering an apple with pastry dough.

    Place the apple in a well-greased 9×13 baking dish. Repeat with the remaining apples. 

    Apples in a baking dish covered with pie dough.

    Make an egg wash by combining one egg and one tablespoon of water. Mix with a fork until well combined. Use a pastry brush and brush the egg wash over each pastry covered apple. 

    Brushing egg wash on pastry dough.

    Pour the sauce in the baking dish and bake at 375 degrees for 35-40 minutes.

    Pouring sauce over pastry covered apples.

    Top with a scoop of vanilla ice cream and serve hot or at room temperature.

    A china bowl with an apple dumpling a two scoops of ice cream.

    To make ahead:

    You can make the pastry dough ahead and store tightly covered in the refrigerator for up to four days or the freezer for several months. But, you will have to thaw the dough overnight in the refrigerator if frozen. 

    You can also make the sauce several days ahead and store it in the refrigerator for up to four days. I would not prepare the apples ahead of time. 

    Leftovers and storage:

    Apple dumpling leftovers can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

    Reheat the dumplings in a 350-degree oven for 10 to 12 minutes. You can also reheat in a microwave for a minute or two, but the pastry will be soft. 

    Sharon’s Tips:

    Before wrapping in pastry dough, I like to cut a thin slice off my apples’ bottom to make sure they stand up straight. 

    I usually peel my apples, but if you prefer, you can leave the peel on.

    To save time, you can substitute purchased refrigerated pie crust instead of making your own. 

    Do not overbake these apple dumplings, or your apples will turn into applesauce and start oozing out of the crust. 

    It’s important when coring your apples to inspect the apple’s inside and ensure all of the seeds and core are removed. I use an apple corer, but it seems like there is always a stray seed or two that stays put, so I use a small sharp knife afterward to ensure that any remaining seeds or core is removed. 

    For a change of pace, you can substitute pears for the apples and make pear dumplings. But, be sure to use firm cooking pears or sand pears and definitely peel them. 

    Keep your shortening in the refrigerator. It will last longer and will always be perfect when you are ready to make a pie crust.

    Wait as long as you can to peel and core your apples, or they will turn brown before you can wrap them in the pastry.  

    Related recipes:

    Savory: Crockpot Pork Chops with Apples, Fall Harvest Salad with Apples and Sweet Potatoes, Easy Apple Cranberry Muffins, Ultimate Chicken Club Sandwich with Apples and Bacon, and Apple Pecan Salad with Dressing.

    Sweet: Apple Dapple Cake with Caramel Glaze, Southern Style Apple Bread, and Apple Pie Cheesecake with Caramel Topping.

    Special thanks to Sarah Docter-Williams for sharing her recipe with me so I can share it with you! 

    ★ If you make this recipe, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

    Thanks so much for visiting Grits and Pinecones!

    An apple dumpling in a bowl with a scoop of ice cream.
    Print Pin
    5 from 2 votes

    Apple Dumplings Dessert Recipe

    The BEST Apple Dumpling recipe ever is sheer perfection, with whole cinnamon-laced apples wrapped in flakey pie crust and then baked in a decadent sauce. 
    Course Dessert
    Cuisine American
    Keyword apple dessert recipes, how to make apple dumplings
    Prep Time 20 minutes
    Cook Time 35 minutes
    Total Time 55 minutes
    Servings 6 servings
    Calories 611kcal
    Author Sharon Rigsby

    Ingredients

    • 6 apples medium size
    • 6 teaspoons butter unsalted
    • 6 teaspoons granulated sugar
    • 1½ teaspoon ground cinnamon

    Pastry ingredients:

    • 2 cups all-purpose flour plus another 1/2 cup or so for sprinkling on the counter and your rolling pin
    • 1 teaspoon kosher salt
    • ¾ cup solid shortening chilled, I use Crisco
    • ½ cup milk I use whole milk

    Sauce ingredients:

    • 2 cups granulated sugar
    • 1 cup of water
    • ¼ teaspoon cinnamon
    • ¼ teaspoon ground nutmeg
    • 4 tablespoons butter unsalted

    Egg wash:

    • 1 egg
    • 1 tablespoon water

    Instructions

    Pastry directions:

    • I like to make my pastry first so it can be chilling while I prepare the apples.
    • To make the pastry, combine the flour, salt, and chilled shorting in a medium-size bowl. Use a pastry blender or two forks and cut in the shortening until your mixture starts to resemble a coarse meal. It's okay to have a few larger pieces of shortening remaining.
    • Add the milk, a little at a time, and stir with a rubber spatula or wooden spoon until everything is combined.
    • Turn out the dough onto a floured work surface. It will still be crumbly, that's okay.
    • Put a little flour on your hands and gently form the dough into a ball. Use a sharp knife and cut the dough in half, and then each half into thirds. Shape each piece into a round disk. Place the disks into the refrigerator to chill until you are ready to roll them out.

    Sauce directions:

    • Combine the sugar, water, cinnamon, nutmeg, and butter in a small saucepan over medium heat. Stir to combine. Bring to a boil and cook for a few minutes until the butter melts and the sugar dissolves. Remove from the stove and set aside.

    Assembly:

    • Mix the sugar and cinnamon in a small bowl and set aside.
    • Peel and core the apples.
    • Take one disk of pie dough and use a rolling pin to roll it out on a floured surface. Roll out gently from the center until you have a square or round disk, approximately six inches in diameter.
    • Place one apple in the dough's center and put one tablespoon of butter into the hole in the apple. Top with one teaspoon of the sugar and cinnamon mixture.
    • Bring the dough's edges up around the apple and use your hands to mold the dough to cover the entire apple. Place the apple in a well-greased 9x13 baking dish. Repeat with the remaining apples.
    • Make an egg wash by combining one egg and one tablespoon of water. Mix with a fork until well combined. Use a pastry brush and brush the egg wash over each pastry covered apple.
    • Pour the sauce in the baking dish and bake at 375 degrees for 35-40 minutes.
    • Top with a scoop of vanilla ice cream and serve hot or at room temperature.

    Video

    Notes

    Apple dumpling leftovers can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
    Reheat the dumplings in a 350-degree oven for 10 to 12 minutes. You can also reheat in a microwave for a minute or two, but the pastry will be soft.
    Before wrapping in pastry dough, I like to cut a thin slice off my apples' bottom to make sure they stand up straight.
    I usually peel my apples, but if you prefer, you can leave the peel on.
    To save time, you can substitute purchased refrigerated pie crust instead of making your own.
    Do not overbake these apple dumplings, or your apples will turn into applesauce and start oozing out of the crust.
    It's important when coring your apples to inspect the apple's inside and ensure all of the seeds and core are removed. I use an apple corer, but it seems like there is always a stray seed or two that stays put, so I use a small sharp knife afterward to ensure that any remaining seeds or core is removed.
    For a change of pace, you can substitute pears for the apples and make pear dumplings. But, be sure to use firm cooking pears or sand pears and definitely peel them.
    Keep your shortening in the refrigerator. It will last longer and will always be perfect when you are ready to make a pie crust.
    Wait as long as you can to peel and core your apples, or they will turn brown before you can wrap them in the pastry.

    Nutrition

    Calories: 611kcal | Carbohydrates: 76g | Protein: 6g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 50mg | Sodium: 480mg | Potassium: 276mg | Fiber: 6g | Sugar: 57g | Vitamin A: 412IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 2mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @gritsandpinecones or #gritsandpinecones!
    Don't miss any recipes!Subscribe to Grits and Pinecones.

    Related

    Previous Post: « Pumpkin and Sweet Potato Soup Recipe
    Next Post: Easy Southern Style Apple Bread Recipe »

    Reader Interactions

    Comments

    1. Valerie S Weeks

      November 27, 2020 at 7:40 am

      5 stars
      Oh, my! I just made this for Thanksgiving…what a treat! Big hit with my husband. Like the best apple pie you ever ate times 10.

      Reply
      • Sharon Rigsby

        November 27, 2020 at 7:48 am

        Awesome! I’m so glad you liked it! Thank you too for letting me know.
        All the best,
        Sharon

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome!

    Hello, I'm Sharon Rigsby, blogger, recipe developer and photographer for Grits and Pinecones®. I’m all about creating delicious recipes with a Southern flair that are quick, easy and PERFECT to share with family and friends. Nothing fussy or complicated, just “go-to” dishes for the everyday home cook.
    Besides scrumptious, tested, and perfected recipes on my blog, you will also find expert cooking tips and tricks, step-by-step tutorials, and photos detailing the process for each recipe! Read More…

    FOLLOW ME

    Search for Recipes

    Don’t Miss New Recipes! Subscribe Today!

    Enter your email address here to subscribe to Grits and Pinecones® and receive notifications of new recipes by email.

    Southern Recipes

    Grape salad topped with pecans and brown sugar in a white bowl.

    Easy Grape Salad with Cream Cheese

    An oven-baked Cheese Grits Casserole in a white baking dish.

    Easy Southern Cheese Grits Casserole

    Smoked ham on a platter garnished with peach slices and parsley.

    Easy Smoked Ham with Spicy Peach Glaze

    Three scoops of bourbon ice cream in a glass dessert dish.

    Bourbon Ice Cream

    Classic Southern Strawberry Shortcake with fresh strawberries and whipped cream

    Southern Strawberry Shortcake with Cornmeal Drop Biscuits

    A piece of Banana Pudding Poke Cake on a white plate with a fork.

    The Best Banana Pudding Poke Cake

    More Southern-style recipes:

    Southern Peas Recipes

    Black-Eyed Pea soup in a white bowl.

    Black-Eyed Pea Soup – Southern Style

    Southern Hoppin' John in a bowl with corn muffins in a basket in the background.

    Hoppin’ John – a Southern-Style Recipe

    A large bowl of cooked black-eyed peas topped with parsley.

    Southern Black-Eyed Peas Recipe

    How to Cook Fresh Purple Hull Peas

    A large grey bowl full of peas with snaps.

    Easy Southern Field Peas Recipe

    Southern White Acre Pea Succotash fill of summery goodness

    Southern Succotash with White Acre Peas Recipe

    More Southern Peas recipes:

    List of publications and websites which blog has been featured in.
    Featured in Parade, The Today Show, Better Homes & Gardens, Greatist, and more.

    Footer

    More Recipe Categories

    • Appetizer Recipes
    • Beef Recipes
    • Bread Recipes
    • Breakfast Recipes
    • Chicken Recipes
    • Cocktail Recipes
    • Condiments, Jams, Jellies, Sauces, and Salad Dressings
    • Dessert Recipes
    • Game Day and Tailgating Recipes
    • Healthy Recipes

    More…

    • Lunch Recipes
    • Main Dish Recipes
    • Pork Recipes
    • Salad Recipes
    • Seafood Recipes
    • Side Dish Recipes
    • Snack Recipes
    • Soup Recipes
    • Southern Recipes
    • Southern Peas (Cowpeas) Recipes

    Grits and Pinecones

    • About
    • Contact
    • Privacy Policy
    • Legal Disclaimer

    Copyright © 2021 Grits and Pinecones® · Privacy Policy · Legal Disclaimer

    • Facebook
    • Twitter
    • Pinterest
    • Yummly
    • Email