Real Recipes From Real Home Cooks ®

back in time baked apples with vanilla sauce

★★★★★ 10
a recipe by
Barbara Eaton
Watertown, NY

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.

Blue Ribbon Recipe

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, we 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.

— The Test Kitchen @kitchencrew
★★★★★ 10
serves 12
prep time 1 Hr 30 Min
cook time 45 Min
method Bake

Ingredients For back in time baked apples with vanilla sauce

  • 2 c
  • 1 c
  • pinch of salt
  • 2 Tbsp
  • 1
  • 1 tsp
    vanilla extract
  • 3/4 c
  • 1 1/2 tsp
  • 1
  • 2 Tbsp
  • pinch of salt
  • 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)

How To Make back in time baked apples with vanilla sauce

Test Kitchen Tips
If the vanilla sauce cools off too much it gets a little thick. We recommend making it while the apples are baking.
  • 1
    VANILLA 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)
  • 2
    Combine the sugar, salt, cornstarch and egg until well mixed.
  • 3
    Remove 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.
  • 4
    Remove 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.)
  • 5
    CINNAMON SUGAR MIXTURE: Combine cinnamon and sugar until well mixed.
  • 6
    EGG WASH: Beat egg, water and salt together with wire whisk until well blended.
  • 7
    APPLE 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.
  • 8
    Put one peeled and cored apple in the center of each square.
  • 9
    Pour 1/12 of cinnamon sugar mixture into the cored out center of each apple. (That's about 3 teaspoons each).
  • 10
    Cover the apples over by bringing the four corners of the square together and sealing by pressing with your hands. Brush with egg wash.
  • 11
    Place on a greased sheet pan (I use Pam for this), with the folded corners side up.
  • 12
    Bake 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.)

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