Rye Free Apple Dumplings

Total time1 hr 55 min

Prep time40 min

Cook time45 min

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Ingredients

6 servings

For the pastry

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tsp salt
1 cup unsalted butter, cold and cut into ½-inch cubes
6–8 tbsp ice water

For the filling

6 medium baking apples (such as granny smith or honeycrisp), peeled and cored
½ cup packed light brown sugar
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
2 tbsp unsalted butter, cut into 6 small pieces

For the syrup

1 cup water
1 cup granulated sugar
3 tbsp unsalted butter
½ tsp ground cinnamon

For assembly

1 egg, beaten
1 tbsp coarse sugar or granulated sugar, for sprinkling

For serving

vanilla ice cream or whipped cream, for serving (optional)

Instructions

1
In a large mixing bowl, whisk together the flour and salt. Add the cold butter cubes and cut them in with a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
2
Drizzle in the ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should hold without being sticky or wet. You may need anywhere from 6 to 8 tablespoons. Flatten the dough into a disk, wrap it tightly, and refrigerate for at least 30 minutes.

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