This recipe came about by mistake when attempting to make apple dumplings. I think this is my new favorite. Imagine apple pie with double the cinnamon covered crust. . . mmmm. You’re getting the idea. These are about 20% healthy, 80% naughty, and 100% delectable! Doesn’t this just make your mouth water? Go ahead, wipe away the drool, roll up your sleeves and get baking!
This recipe is simple enough to have kids help, but as most things go, if you want to get it done faster you might want to just designate the basting to little people and do the rest while they’re busy playing.
Apples in a Blanket
**pastry dough for double crust pie (try THIS one!)
5 large granny smith apples
1/2 cup soft/melted butter (divided)
3/4 cups brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 cups water
3/4 cup sugar
1/2 tsp. vanilla
Start by peeling, coring, and cutting each apple into 4-5 pieces. Place apple pieces into a bowl with water and a few tablespoons of lemon juice to keep the apples from browning while you prepare the rest of the recipe. Roll out the pastry into a thin sheet (approximately 1/4 inch). Take 5 Tbsp of the butter and baste it onto the pastry. In a small bowl mix the brown sugar, cinnamon, and nutmeg. Once combined, sprinkle this mixture on top of the butter-basted pastry. Cut the pastry into small squares to wrap around each of the apple pieces (mine resembled lots of different shapes. I wasn’t too careful about making the shapes pretty.).
Now, pause on your pastry and make your way over to the stove. Bring the water to a gentle boil and add the sugar, vanilla, and remanding 3 Tbsp. of butter. Stir until ingredients are completely incorporated. Pour some of the liquid into the bottom of your pan – just enough to cover the bottom, not too much. Now is a good time to start preheating your oven to 400 degrees.
Back to the counter: Wrap each square piece of pastry around the apple with the brown sugar mixture touching the apple. It may not cover the apple completely, but feel free to stretch it out a little so that you can pinch the dough together in at least one area. Now you can place the wrapped apples one by one into the pan. Once all the apples are snug in their blankets and laid into the pan pour the remainder of the liquid over them all. Bake for one hour, or until slightly browned on top.
**I used my own ground wheat, so the appearance of the dough is a lot darker than what you will see with white pastry flour.
Done! Isn’t it beautiful! Take a bite. I dare you, your life with apple pie may change forever.
Caution: Make this for company, or start practicing self control now. . . 🙂