Apple Dumplings with Warm Calvados Cream
Author: 
 
Ingredients
  • 1 cup dark brown sugar
  • 1 tablespoon cinnamon
  • ½ teaspoon nutmeg
  • 4 medium apples, Macintosh are good
  • 1 lemon
  • Pie crust (see recipe below)
  • Flour for dusting
  • 4 tablespoons Calvados, French apple brandy
  • 4 tablespoons butter, softened
  • 1 egg, beaten with a teaspoon of water
  • 1 teaspoon granulated sugar
  • 1 teaspoon cinnamon
  • Calvados Cream
  • 1½ cup heavy cream
  • ¼ cup granulated sugar
  • ¼ cup calvados
  • ½ vanilla bean, seeds scraped out
  • Pie pastry
  • 2½ cups flour
  • Pinch salt
  • 2 sticks cold butter, chopped into small pieces
  • ½ - ⅓ cups ice cold water
Instructions
  1. Preheat oven to 350 degrees
  2. In a small bowl, mix dark brown sugar, cinnamon and nutmeg. Set aside.
  3. Core and peel 4 apples. Place in a large bowl of cold water with juice of one lemon to keep the apples from turning brown while you roll out the pie crust.
  4. Divide the pie crust into 5 equal balls, no need to weigh- eyeballing is fine. On a floured counter, roll out one of the dough balls, to approx. 10-11 inches in diameter. Place one heaping tablespoon of cinnamon sugar mixture in the center of the dough.
  5. Using a paper towel, dry off one of the peeled and cored apples and place it on the cinnamon sugar in the center of the dough. Spoon more cinnamon sugar into the hole in the center of the apple till it comes to the top. Carefully pour 1 tablespoon Calvados on top of the hole so it is absorbed into the cinnamon sugar. Top the apple with a teaspoon on softened butter. Sprinkle another heaping tablespoon of cinnamon sugar mixture on top of the apple and all around the sides.
  6. Fold one side of the dough over the apple, then fold the opposite side on top. Then fold the left side up and then the right side up over the top so that the apple is wrapped in a neat, folded package.
  7. Paint the dumplings with egg wash, making sure to get into all the nooks and crannies as the egg wash will serve as glue and keep the dough from opening up. Use the extra dough to roll out any decorations you might want (like leaves), and place those on top and paint with egg wash. Sprinkle with granulated sugar and cinnamon.
  8. Place wrapped apples in a square baking dish. Bake in 350 degree oven for approximately 35 minutes, or until tops are browned and apple is soft when skewer is inserted into the dumpling.
  9. To make the Calvados Cream
  10. In a small saucepan over medium heat, warm the heavy cream. Add the sugar, vanilla bean and the Calvados and stir until sugar is dissolved and cream is slightly thickened, about 6-8 minutes. Strain the cream and serve, poured over the warm dumplings.
  11. Pie pastry
  12. Add flour, salt and butter to the bowl of a food processor. Process until butter is the size of small peas. With the processor running, slowly add the ice water until the mixture just begins to hold together. Turn the dough out onto a board and press into a disk. Cover completely with plastic wrap and chill for at least 30 minutes or until ready to use.
  13. Makes 2 bottom crusts or one bottom and one top crust.
Recipe by Seasons in Vermont at https://seasonsinvermont.com/apple-dumplings-with-warm-calvados-cream/