Old-Fashioned Apple Dumplings with Brown Sugar Apple Cider Syrup

Step 1

Make 1 recipe for “Galette Dough” or “Pie Crust” as outlined in the recipe up to the steps where the dough is chilled.

Step 2

Preheat oven to 400°F (204°C). Lightly grease or butter a 9” x 13” baking dish. 

Step 3

In a large bowl, stir together the water and lemon juice.

Step 4

Core and peel apples. Reserve peelings. If using large apples, cut the cored and peeled apples in half around the equator of the apple. If using medium apples, use a paring knife or chef’s knife to carefully slice a small sliver off the bottom of each apple to stabilize them if necessary.

Step 5

Place apples and peels into the bowl of lemon water to ensure apples do not brown. Place into fridge until needed.

Step 6

Place apples and peels into the bowl of lemon water to ensure apples do not brown. Place into fridge until needed.

Step 7

In a small bowl, using a rubber spatula, cream together butter, 2 tablespoons (27 grams) of the Redpath® Golden Yellow Sugar, and salt until mixture is homogeneous. Set aside.

Step 8

In another small bowl, whisk together the remaining ¼ cup (54 grams) of the Redpath® Golden Yellow Sugar, the cinnamon, cardamom, nutmeg, and cloves until thoroughly combined. Set aside.

Step 9

Cut off a small piece of dough (around 100 g). Divide the remaining dough into 6 equal pieces (approximately 125 grams). Roll the 6 portions into a 7-inch square. Roll the smaller piece out to ⅛-inch thickness. Cover rolled-out dough with plastic wrap or a piece of parchment paper to prevent the dough from drying out.

Step 10

Remove apples from the fridge. With a lint-free kitchen towel or paper towels, blot the apples dry. Place each apple into the centre of a pastry square. If using halved apples, place the cut side down. Add a tablespoon of the brown sugar-butter mixture into the core of each apple, using a small spoon to help push the butter mixture into the cores. Divide and sprinkle the entire apple (top and sides) with the spiced-sugar mixture, patting to adhere sugar mixture to the sides of each apple.

Step 11

With a small pastry brush, lightly dampen the edges of the pastry square with water. Bring a corner up to the top of the apple and do the same with the opposite corner. Pinch the corners together. Repeat process with the other corners until all corners meet in the middle. Gently pinch the seams together, sealing the apples within the pastry dough and molding the dough to the apples. The pinched corners at the top can be shaped to look like an apple stem if desired.

Step 12

With a sharp paring knife or a small leaf-shaped cookie cutter, cut out 6 to 12 leaves from the remaining piece of dough. If desired, use the tip of the paring knife to score the leaves with veins to mimic real leaves. Carefully adhere the leaves, using a small amount of water, to the top of each apple. Place apples into the prepared baking dish.

Step 13

Place into the fridge to chill; at least 15 minutes (see Chef’s Tips).

Step 1

In a medium-heavy saucepan, combine apple cider, the Redpath® Golden Yellow Sugar, apple peels, butter, and cinnamon. Place over medium-high heat and bring to a boil, stirring constantly to dissolve the sugar and butter; boil 8 to 10 minutes.

Step 2

Turn off heat and stir in the dark rum and salt. Cover to keep warm.