Back in Time Baked Apples with Vanilla Sauce

Barbara Eaton

By
@raeofsunshine

Do you remember the Woolworth's lunch counter and their delicious baked apples with vanilla sauce? If so, you really need to try this recipe. It will transport you back many years. I know for some the recipe may seem like a lot of work, however, it is really easy if you take it one step at a time.


Featured Pinch Tips Video

Rating:
★★★★★ 10 votes
Comments:
Serves:
12
Prep:
1 Hr 30 Min
Cook:
45 Min
Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Wow, this apple dumpling is great! The crust Barbara recommends is light and delicate with a warm cinnamon filled baked apple inside. What really makes this recipe special is the vanilla sauce. If you make all 12 apples, I would take Barbara's advice and double the recipe for the sauce. It's thick, creamy and a great complement to the simple dumpling. This really will bring you back in time.

NOTE: If the vanilla sauce cools off too much it gets a little thick. We recommend making it while the apples are baking.

Ingredients

VANILLA SAUCE

2 c
milk
1 c
sugar
pinch of salt
2 Tbsp
cornstarch
1
egg
1 tsp
vanilla extract

CINNAMON SUGAR MIXTURE

3/4 c
sugar
1 1/2 tsp
cinnamon

EGG WASH

1
egg
2 Tbsp
water
pinch of salt

APPLE DUMPLINGS

2
batches of Barb's Favorite Never Fail Pie Crust or enough crust for 2 double crust pies
12
apples, medium (Cortland or Jonathans work well)

Step-By-Step

Step 1 Direction Photo

1VANILLA SAUCE: Bring milk to a boil in a large saucepan. (This will increase in volume while cooking so use a pan that is twice the size you think you need)

Step 2 Direction Photo

2Combine the sugar, salt, cornstarch and egg until well mixed.

Step 3 Direction Photo

3Remove milk from the stove and add the sugar mixture stirring with a wire whisk until completely blended. Return to heat, medium, and boil for 5 minutes stirring constantly.

Step 4 Direction Photo

4Remove from heat and stir in vanilla. Serve sauce warm over apple dumplings. (My bet is you will start doubling this part of the recipe, there can never be too much vanilla sauce.)

Step 5 Direction Photo

5CINNAMON SUGAR MIXTURE: Combine cinnamon and sugar until well mixed.

Step 6 Direction Photo

6EGG WASH: Beat egg, water and salt together with wire whisk until well blended.

Step 7 Direction Photo

7APPLE DUMPLINGS: Roll out dough using either Barb's Favorite Never Fail Pie Crust or your favorite dough recipe, to a rectangle measuring 24 x 18 inches and cut into 12 6 x 6 inch squares.

Step 8 Direction Photo

8Put one peeled and cored apple in the center of each square.

Step 9 Direction Photo

9Pour 1/12 of cinnamon sugar mixture into the cored out center of each apple. (That's about 3 teaspoons each).

Step 10 Direction Photo

10Cover the apples over by bringing the four corners of the square together and sealing by pressing with your hands. Brush with egg wash.

Step 11 Direction Photo

11Place on a greased sheet pan (I use Pam for this), with the folded corners side up.

Step 12 Direction Photo

12Bake in a preheated 450 degree oven for 15 minutes. Then turn the heat to 400 degrees and continue to bake an additional 30 minutes or until apples are tender. (To avoid breaking the crust I use a bamboo skewer to check the apples. They should be easy to pierce when done.)

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American