From the 2012 Gravenstein Apple Fair cooking demonstrations. We loved how easy the dumplings were to make and how dramatic they look after they're cooked.
Apple Dumpling with a Cider Butter Caramel Sauce
Chef John Lyle, Hardcore Farm to Face
Dumpling Crust (or use your own single pie crust recipe):
3 oz butter (frozen)
1 oz lard
6 oz all-purpose organic flour (plus a little extra for rolling out dough)
½ tsp salt
¼ cUP ice water
6 large Gravenstein apples (peeled and cored)
½ cups butter
½ cups brown sugar
¾ cups white sugar
1 tsp ground cinnamon
½ tsp fresh ground nutmeg
4 cups Tilted Shed “Graviva” hard apple cider (can substitute nonalcoholic cider)
4 Tbsp butter
Freeze lard and butter for 25 minutes. Remove from freezer and cut into dice-size pieces. Put flour and salt into the bowl of a food processor. Spin a few times. Add frozen butter and lard. Spin until butter and lard become pea sized. Add half of the water and spin until incorporated. Repeat with the rest of the water until barely incorporated. Dough will begin to gather. Remove from food processor. Wrap in plastic wrap. Refrigerate for at least 2 hours.
Combine two sugars, cinnamon and nutmeg in a small bowl. Cut ½ cup butter into 6 equal slices.
Preheat oven to 375°. Remove dough from refrigerator then roll on well-floured surface into 24” x 16” rectangle. Cut into 6 equal squares. Place a single peeled and cored apple on each square. Stuff center of each apple with a slice of the butter and evenly distribute sugar and spice mixture into the center of each of the apple.
Dip fingertips in water and moisten edges of crust. Join opposing corners of crust atop each apple and pinch to secure. Place apple dumplings in lightly
buttered baking dish, being careful to leave space between each dumpling. Bake for 45 to 50 minutes or until golden brown. Remove apple dumplings from oven and allow them to rest for 15 or 20 minutes.
While dumplings are resting, heat cider in medium saucepan over medium heat for approximately 15 to 20 minutes until reduced to about 1 cup. Remove from heat. Stir in cold butter one tablespoon at a time until completely incorporated. Add a pinch of salt and stir slightly. Serve warm sauce over warm dumplings.