Apple Dumplings

Recipe Ingredients

4		Granny Smith apples - peeled, diced, and tossed with the
		Juice of 1/2 lemon
3 tablespoons	45ml	Unsalted butter - softened
1/2 cup	99g / 3.5oz	Sugar
1 tablespoon	15ml	Cinnamon
1/2 teaspoon	2.5ml	Nutmeg
		Dough
3 cups	187g / 6.6oz	Flour
1 1/2 cups	297g / 10oz	Shortening
1 teaspoon	5ml	Salt
1		Egg - beaten with
1 tablespoon	15ml	White vinegar - and enough water to fill 3/4 cup measurement
		Glaze
1 tablespoon	15ml	Flour
1 cup	198g / 7oz	Unsalted butter
1 teaspoon	5ml	Lemon
1 cup	237ml	Hot water
		Powdered sugar - in a shaker

Recipe Instructions

Preheat oven to 350 degrees. Butter the bottom of a 9-inch by 11-inch cake pan. 

Make pie crust: Combine flour and salt. Using a pastry cutter or large fork, cut shortening into flour mixture. Work water mixture into flour mixture. You will end up with a nice firm pastry. Refrigerate for 20 minutes.

Make apple filling: Mix apples with cinnamon and nutmeg. Working on a lightly floured surface, roll dough out into a 18-inch by 12-inch rectangle. Using a palette knife, spread the softened butter over the surface of the pastry. Sprinkle apples all over the pastry, as evenly as possible. Begin rolling up pastry, starting with the 18-inch side of the pastry in front of you. Roll as tight as possible. Crimp the finished edges of the pastry closed as well as the ends. Cut this log into 1 1/2-inch by 2-inch pieces. Place cut side down into the buttered pan, placing the pieces close together. Place in oven and bake for 30 minutes.

Make the glaze: Combine ingredients for the glaze in a small pot. Mix well and bring to a boil. Pour this mixture over the pan of dumplings when 5 minutes remain in the cooking time.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2204 broadcast 12-24-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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