I have a very clear memory of sitting on top of the kitchen island counter stuffing apples with butter and cinnamon and sugar with my mom while our family was staying at Grandpas for a time. This would place me stuffing apples at the age of four. Something this yummy sticks in ones memory! I made moms recipe last night with fresh picked apples and thought I'd share the recipe here.
1 pie crust (I used my gluten free flour blend to make my own, mom always used store bought)
3 large apples, cored
5 T cold butter, divided
3 T cinnamon sugar
1 cups water
1 T corn syrup
1/2 cup sugar
1/4 t cinnamon
**Instead of corn syrup, mom used hard cinnamon candies (red hots, I believe). This made the dumplings a bit sweeter and a pretty red color, unfortunately I don't think red hots are gluten free?Ah well, the corn syrup instead makes for a deliciously sweet thick sauce.
Preheat oven to 425
Divide the pie crust dough into 3 equal parts and roll each out into a circle. Set each apple in the center of a crust and stuff the hallowed core with 1 T butter and 1 generous tablespoon of cinnamon and sugar. Wrap the dough around the apples and set them in a greased 8 x 8 baking dish.
In a saucepan, combine the water, sugar, cinnamon, corn syrup or red hots, and remaining 2 T of butter and bring to a boil. Pour hot liquid into the dish with the apples and bake for 40 to 45 minutes covered.Then bake an additional 10 minutes uncovered. Apples should be soft and crust should be cooked through.
I liked eating mine right out of the oven in a bowl with milk when I was a kid... or left over for a yummy breakfast. Last night we served them over vanilla ice cream and drizzled with home made caramel.