How to make Apple Pie and Apple Blackberry Dumplings - Recipes

One of the best things about autumn is sitting on the front porch with family and waiting for those fresh apple pies and dumplings to come out of the oven. The aroma of apples and cinnamon drifting out of Grandma's kitchen is heavenly. There is nothing better than to sit on the front porch with family and friends on an autumn evening and pass out plates of warm apple pie with vanilla ice cream melting slowly and dripping off the edges of the flaky and delicate pastry. Well...a warm apple blackberry dumpling with ice cream is pretty yummy also.

Choosing the right kind of apples is key to making a delicious apple pie or dumpling. Granny Smith or Pippin apples will make the best tasting pies if mixed with Golden Delicious apples. Another tip for the best apples to choose is to use locally grown apples that were picked when ripe.

My Favorite Pie Pastry

Blend this pastry with an electric mixer. It is so much easier, faster, and makes a very delicate flaky pastry.

For two crust, 9" pie
2/3 cup vegetable shortening
1 3/4 cup flour
1 teaspoon salt
1/4 cup cold water

In mixing bowl blend at low speed the shortening, flour and salt for about 30 seconds. Texture should be like coarse cornmeal. Add the 1/4 cup water all at once and mix on low speed for about 15 seconds or until dough is moistened and holds together.

Shape dough into a ball. It should be moist. Divide ball in half. Place one half on floured surface, flatten down a little and sprinkle with a little flour. Roll into a circle that will fit your pie pan.

Old Fashion Apple Pie

Pastry for two crust pie
6 to 7 cups sliced, peeled and cored apple slices
3/4 to 1 cup sugar (depending on how sweet/tart the apples are)
2 Tablespoons flour
1 teaspoon cinnamon (personally, I like a little more)
1/8 teaspoon nutmeg
1/4 teaspoon salt
2 Tablespoons butter or margarine

Mix together in large bowl the sugar, flour, cinnamon, nutmeg, and salt. Add the apple slices and gently mix till all pieces are coated with the dry mix.

Heap the apple mixture in a 9" pastry lined pie pan. Dot the butter on top of the apples. Place the top crust on and very gently press down a little with hands. Seal and crimp the edge of pastry with a fork or make a nice fluted edge like my Grandma taught me: Push knuckle of index finger against pastry edge as you pinch the sides of the pastry around the sides of your knuckle. Once you get the hang of this it goes pretty fast. Pierce top crust in several places with fork.

Bake in hot oven at 425 degrees 50 to 60 minutes, till crust is browned slightly and apples are tender. Let cool till just warm to touch and serve with vanilla ice cream.

If you like getting fancy, you can cut leaf shaped pastry pieces and place them in a design on top crust. Another nice touch is to moisten the top crust and sprinkle a little sugar over it before placing in oven.

Apple Blackberry Dumplings

Pastry for two crust pie, see recipe above (this should make four dumplings
Four apples
4 - 6 cups Blackberries, freshly picked, rinsed and inspected
1/4 to 1/2 cup sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
2 Tablespoons butter or margarine

Peel and core apples. Mix sugar, cinnamon, nutmeg, and salt together. Lightly coat each apple with this mixture. Make pastry, roll out into a square and divide into four smaller squares. Place one apple, large end down, in center of each square.

Gently mix blackberries with sugar to taste. Stuff four to six blackberries into each apple. Bring up opposite corners of pastry square to the top of the apple and gently pinch to seal.

Place dumplings in a buttered baking dish and bake at 375 degrees for about 30 minutes. While dumplings are baking, mash the rest of the blackberries, add more sugar if needed and place in saucepan.

Just before serving dumplings, slowly heat blackberry sauce. Place each dumpling in a cereal bowl, drizzle warm blackberry sauce over it and surround dumpling with small scoops of vanilla ice cream or whipping cream.

Make a pot of coffee and enjoy your desserts with your family and friends.
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© Copyright Phyllis Doyle Burns 2012

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