Luckytrim
Grill Master
Apple Dumplings
1/2 cup water
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons butter, softened, divided
1/8 teaspoon ground nutmeg
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon
1 rolled refrigerated pie crust (from a 15-ounce package)
4 small Granny Smith apples, peeled and cored
Preheat oven to 375 degrees F.
In a small saucepan, combine the water, white sugar, vanilla, 1 tablespoon butter, and the nutmeg over high heat. Bring to a boil for 1 minute; set aside.
In a small bowl, combine the brown sugar, cinnamon, and remaining 1 tablespoon butter; mix well.
Unroll pastry and cut into quarters. Stuff each apple cavity with an equal amount of brown sugar mixture and place on a pastry quarter. Fold pastry up around apples and pinch ends together to completely enclose apples. Place dumplings seam-side down in an 8-inch square baking dish and pour sugar sauce over the top.
Bake 45 to 50 minutes, or until golden. Serve warm, drizzled with sugar glaze from bottom of baking dish.


1/2 cup water
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons butter, softened, divided
1/8 teaspoon ground nutmeg
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon
1 rolled refrigerated pie crust (from a 15-ounce package)
4 small Granny Smith apples, peeled and cored
Preheat oven to 375 degrees F.
In a small saucepan, combine the water, white sugar, vanilla, 1 tablespoon butter, and the nutmeg over high heat. Bring to a boil for 1 minute; set aside.
In a small bowl, combine the brown sugar, cinnamon, and remaining 1 tablespoon butter; mix well.
Unroll pastry and cut into quarters. Stuff each apple cavity with an equal amount of brown sugar mixture and place on a pastry quarter. Fold pastry up around apples and pinch ends together to completely enclose apples. Place dumplings seam-side down in an 8-inch square baking dish and pour sugar sauce over the top.
Bake 45 to 50 minutes, or until golden. Serve warm, drizzled with sugar glaze from bottom of baking dish.

