Whole apples are wrapped in pie dough and baked until soft. An apple cider sauce is then drizzled over the apple dumplings.
2 pie crusts – ½ cup packed light brown sugar (100 grams)– 1 teaspoon ground cinnamon– 2 tablespoons unsalted butter cubed (30 grams)– 8 baking apple– 1 cup apple cider (240 ml)– 1 cup water (240 ml)– 1 ⅓ cups packed light brown sugar (265 grams)– 5 tablespoons unsalted butter
Coat two 9x13-inch pans with nonstick cooking spray and preheat the oven to 425°F (218°C). Set aside. Cutting each pie crust into four equal pieces yields eight. Form 7–7.5-inch pie crust square. Repeat with remaining pie crust. Each piece can be squared with a pizza cutter.
Refrigerate the pie crust squares on a parchment-lined baking sheet while you make the apples and filling. Mix brown sugar and cinnamon in a large bowl. Set aside. Core and peel each apple, then take the pie crust squares out of the fridge.
Core an apple and put it in a pie crust square. A little over one tablespoon of brown sugar mixture should fill the apple almost to the top. I prefer a small funnel for this step, but it's optional. Put one butter cube in the apple's centre.
Fold and gently press each pie crust corner over the apple into the centre. Pinch the dough edges to seal. Continue filling and assembling dumplings with remaining apples and pie crust. Cut pie crust into leaves or apple shapes to top apple dumplings.
A greased pan should hold four apple dumplings with space between them. Let cool in fridge while making sauce. Heat apple cider, water, brown sugar, and butter in a saucepan on medium, stirring occasionally. Take boiling mixture off heat. Cover both apple dumpling pans with sauce. Sprinkle leftover cinnamon sugar on apples.
Baste apples halfway through baking for 38–45 minutes until pie crust is cooked and golden brown. Protect dumplings from overbrowning by foiling them for the last 5–10 minutes. Let cool 15–20 minutes. Serve each dumpling with reduced pan sauce and enjoy!