Apple Dumplings

This recipe is an old standby of my family. Hopefully the instructions make sense, if not let me know and I'll try to clarify. Bryce thought it was interesting that Paige picked out the apple pieces in the apple pie I made, but she ate the entire apple dumpling. I told him this was no surprise--that's why the apples are shredded. I explained how my Mom had to shred the apples so we would eat them as children -- same reason we shred the carrots and potatoes in our hamburger soup. What an eye-opening conversation this was for him!

1 9" two crust pie dough recipe
3 to 4 cups peeled, shredded apples
1/2 cup sugar
1 tsp cinnamon
1 1/2 Tbsp butter or margarine

Syrup:
1 cup sugar
2 cups water
3 Tbsp. butter or margarine
1/4 tsp. cinnamon

Make or purchase pie dough. (I usually use my sister's recipe that she says is from the Lion House Cookbook). Combine the sugar and cinnamon. On a well-floured surface, roll out pie dough thin and cut into 6 approximately 6" squares. In the center of each square place a heaping 1/2 cup apples. Sprinkle a spoonful of cinnamon sugar over the apples. Cut the 1 1/2 tbsp butter into six pieces and place one piece of butter on top of each square of apples. Fold the opposite corners of pie dough square up and secure with a toothpick. Place dumplings in a 13"x9" pan. Make the syrup by combining all ingredients and boiling for 3 minutes. Pour syrup over the dumplings. Bake at 425 degrees for 40 minutes.

Crunchy Caramel Apple Pie

I was experimenting with a new recipe -- trying to decide if I should use this recipe with my Activity Day girls. We loved the recipe. I even made homemade ice cream to go with it. But luckily, I took the picture of the whole pie. With three big slices left, the pie went flying across the kitchen and the pie dish shattered and it was all put in the garbage. Bryce was so sad that he had lost hold of the pie, especially since he liked the pie. He assured me he didn't intentionally drop it because he didn't like it. As a result, I came home from my nephew's band competition to a Peanut Butter Silk Pie from Perkins and two new pie plates to make up for the lost pie and pie plate. Now for the recipe:

1 pastry crust for a deep-dish 9" pie
1/2 cup sugar
3 Tbsp flour
1 tsp ground cinnamon
1/8 tsp salt
6 cups thinly sliced peeled apples
1 recipe crumb topping
1/2 cup chopped pecans
1/4 cup caramel topping

Crumb Topping:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick oats
1/2 cup butter

Directions for Crumb Topping:
Stir together brown sugar, flour, rolled oats. Cut in 1/2 cup butter until topping is like coarse crumbs. Set aside.

Directions for pie:
In a large mixing bowl, stir together the sugar, flour, cinnamon and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pie shell. Sprinkle crumb topping over apple mixture. Place pie on a cookie sheet so the drippings don't drop into your oven. (I didn't have a problem with this). Cover edges of pie with aluminum foil. Bake in a preheated 375 degree oven for 25 minutes. Then remove foil and bake another 25 to 30 minutes without foil. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top. Cool on a wire rack and enjoy warm or at room temperature.