INGREDIENTS
PASTRY (FOR 2 CRUST PIE)
- 2 tablespoons sugar
- 1/4 teaspoon cinnamon
- 4 medium baking apples (about 2 lb.) Rome Beauty or Greening
- 2 Tablespoons butter melted
- 1 egg yolk
CRANBERRY-APPLE SAUCE
- 1 cup cranberries, washed and stems removed
- 3/4 cup sugar
- 2 tablespoons maple or maple-flavored syrup (optional)
- 1 1/2 cups chopped, pared apple
- 2 tablespoons butter or margarine
- Vanilla ice cream or whipped cream
DIRECTIONS
Form pastry into ball; wrap in waxed paper; refrigerate. On waxed paper, combine 2 tablespoons sugar and the cinnamon. Pare and core apples; roll in cinnamon-sugar; reserve any left over. Preheat oven to 450F. Butter 13-by-9-by-2-inch baking pan.
On lightly floured pastry cloth, roll pastry into a rectangle 30 by 4 1/2 inches. With pastry wheel or knife, cut lengthwise into four strips. Starting at the top, 1 inch from center, spiral a pastry strip around each apple, overlapping slightly, covering completely. Moisten overlapping edges with cold water; press edges to seal. Press sides and bottoms of pastry against apples. Place in baking dish, sides not touching. Spoon melted butter into centers. Brush pastry with egg yolk mixed with 2 teaspoons water.
Sprinkle with reserved cinnamon-sugar. Bake 15 minutes; reduce oven to 350F. Brush pastry again with egg yolk. Continue baking dumplings 20 to 30 minutes longer, or until apples are tender when pierced with knife and pastry in crisp and golden. Meanwhile, make cranberry-apple sauce. In medium saucepan, combine cranberries and sugar. Mash cranberries slightly with spoon, Add maple syrup and 1/4 cup water; mix well. Bring to boiling, stirring, about 3 minutes, or until cranberries pop.
Add chopped apple and butter. Bring to boiling; reduce heat, and simmer, cover, 5 minutes. Remove apples to serving dish. Spoon sauce over top and around base of each. Serve warm with vanilla ice cream or whipped cream. Makes 4 servings.
McCall’s Cooking School