Accompanied story, “He’s Raising More than Apples and Peaches,” published 9-12-2013
Crust:
3 cups all-purpose flour
1 teaspoon salt
1 cup cold Crisco
1 teaspoon apple cider vinegar
3/4 cup iced water
Filling:
8-10 tart apples (depending upon size), peeled and cored
1/4 cup of brown sugar
1/4 cup of white sugar
2 teaspoons cinnamon
1/4 cup butter for apple centers
Glaze:
2 cups water
2 cups of white sugar
1/4 cup butter
For a perfect crust (that you can use for any pie), in a large bowl, combine the flour and salt, then cut in shortening (a potato masher works well) until crumbly (the consistency of cornmeal).
Add vinegar to iced water. With a fork, add water mixture 1 tablespoon at a time. Continue until the mixture follows the fork and forms a ball. (Do not over-mix the dough.)
Divide the dough in half. Between two sheets of waxed paper that are lightly floured, roll out the dough into a rectangle. Remove from the waxed paper and cut dough into squares that are the size of the apples.
For the filling, combine the brown sugar, white sugar and cinnamon.
Place an apple in the center of each square, fill the cored center with the sugar and cinnamon mixture and add a small piece of butter.
Fold all sides together until the apple is enclosed.
Continue with the remaining apples.
Place in a greased 13-by-9-by-2-inch glass baking dish.
To make the glaze, in a small saucepan, combine the white sugar, water and butter.
Bring to a boil, stirring constantly. Remove from heat. Pour over the dumplings.
Bake, uncovered, at 350 degrees for approximately 1 hour. Depending upon the size of the apples, time could vary.
Serve warm plain or with ice cream.
Great with a cup of coffee in the morning. Just pop into the microwave to heat and enjoy!
-- Joyce Wyciskalla
