Baking, Dessert, Holiday, Pastry, Thanksgiving
Grandma Lang's Basic Pie Crust
2 1/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon sugar
10 tablespoons chilled butter, lard, or shortening, cut in small pieces
4 1/2 tablespoons ice water
Filling
6 Apples. Peeled and Cored
½ Cup Granulated Sugar
1½ Tsp. Cinnamon.
1½ Tsp. Nutmeg
2 Tbsp. Butter
Syrup
1 Cup Granulated Sugar
2 Cups Water
3 Tbsp. Butter
½ Tsp. Cinnamon
¼ Tsp. Nutmeg
Pie Crust
Combine flour and salt in a medium bowl.
Add butter or lard and cut into flour using your fingers, a pastry blender, or 2 knives, until mixture resembles coarse crumbs.
Stir in water with a fork, 1-tablespoon at a time and work in with your hands until dough is just moist enough to come together in a smooth ball.
You may not need to use all the water.
Be careful not to overwork or dough will be tough.
Roll out pastry on floured board to a thickness of 1/8 inch.
Cut into 6 squares (about 7 inches square).
Form Dumplings
Put an apple on the center of each piece of dough and fill with a mixture of sugar, cinnamon, and nutmeg.
Dot with butter.
Bring the points of the pastry square up over the apple so they will overlap.
Combine syrup ingredients in a saucepan.
Bring to a boil, and simmer for 5 minutes.
Place the dumplings in a baking dish so they do not touch.
Pour 1 cup of the hot syrup around the dumplings and bake in a 425º F oven for 45 minutes.
To serve, pour the remainder of the warm syrup around the dumpling
Top with a tablespoon of whipped cream.