Apple dumplings in pastry from It's As Easy as Pie: From Four-and-Twenty Blackbirds to Basic Apple (page 286) by Susan G. Purdy

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Maple cream; Custard sauce (Crème Anglaise); Hard sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Vinegar pastry" or "Whole-wheat pastry" for the book's "Basic all-purpose pastry."

  • hillsboroks on August 15, 2025

    I used Gravenstein apples off our tree and my favorite pie crust recipe. The filling for the apples was very good and easier to work with than other recipes I’ve used. I loved the maple sauce that was poured over the apples partway through baking but did add a couple of tablespoons of bourbon that I think took it up another notch. Next time I will not leave any peel on the lower part of the apples. The peels did not soften and seemed weird when you tried to eat the last of the dumpling. I did bake them an extra 5 minutes before pouring the sauce on and an extra 10 minutes at the end to make sure the crust was fully baked and golden.

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