Old Time Mennonite Apple Dumplings

Autumn is the season of apples, all kinds, colors, sweet, tangy, mild, or full of flavor, and it’s the perfect time of year to make apple dumplings.  This is an old recipe from The Mennonite Community Cookbook.

6 Medium Sized Baking Apples, 2 cups of flour, 2 1/2 tsps. baking powder, 1/2 tsp. salt, 2/3 cup shortening,  1/2 cup milk.

Sauce:  2 cups brown sugar, 2 cups water, 1/4 cup butter, 1/4 tsp. cinnamon or nutmeg

Pare and core apples.  Leave whole. To make pastry sift flour, baking powder and salt together. Cut in shortening until particles are the size of small peas. Sprinkle milk over mixture and press together lightly, working dough only enough to hold together. Roll dough as for pastry and cut into six squares and place an apple on each. Fill cavity in apple with sugar and cinnamon. Pat dough around apple to cover completely. Fasten edges together securely on top of apple.  Place dumplings 1 inch apart in a greased baking pan.

Pour the sauce over them made as follows:  Combine brown sugar, water and spices in stove top pan.  Cook for five minutes.  Remove from heat and add butter.

Bake at 350 for 35 to 40 minutes. Baste occasionally during baking. Serve hot with rich milk or cream.  Savor.

6 responses to “Old Time Mennonite Apple Dumplings

  1. Caroline Clemmons

    Beth, this is pretty much the way my mom made apple dumplings except that she used white sugar and she sliced the apples and mixed them with cinnamon and sugar before she put them into the pastry. They were a lot of trouble, but so yummy. She served them plain or with vanilla ice cream.


  2. Sounds yummy either way. I love apple stuff.


  3. Hmm…I’m a big fan of baked apples stuffed with cinnamon and crumblies so this sounds even better with the pastry.


  4. Yes, well worth considering.


  5. yummy! Just got to try these.


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