AppleDumplings
"One of the easiest, most comforting, most delicious, and fall-iest desserts out there: whole apples, lightly sweetened and spiced, then wrapped in dough. My favorite version uses pie dough, made extra flaky by way of a few folds before rolling it out. Some apple dumpling recipes pour liquid into the pan to make it softer, but I prefer to keep things crispy on the outside and add sauce to taste when I serve them. For more on apple dumplings (including more ideas for variations), check out the full article under my username. Note: If you want to use the cider caramel included in this recipe, it's a good idea to make it first (or even make it ahead—it can take awhile to reduce!)..."
INGREDIENTS
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2x recipe All Buttah Pie Crust (https://food52.com/recipes/24928-all-buttah-pie-dough), made as one batch, formed into a 1 inch thick rectangle, wrapped in plastic and chilled
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6 Honeycrisp apples, peeled and cored (or other good baking apples)
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3 tablespoons granulated sugar
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3/4 teaspoon cinnamon
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Pinch freshly grated nutmeg
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3 tablespoons unsalted buttter, cut into six 1/2-tablespoon pats
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Egg wash, as needed for finishing
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Turbinado sugar, as needed for finishing
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1 quart apple cider
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4 tablespoons unsalted butter
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Hefty pinch salt
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Vanilla extract
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Whipped cream, as needed for serving
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