Fall Favorite

Fall Favorite

Well, September joined us w/ almost 100 degree temps, and by the next week we were struggling to get out of the 50s by noon. Welcome to Indiana in the fall. And does anything say autumn more than apples? Not to me. We even have festivals devoted to the little fall gem: The Johnny Appleseed Festival here in Fort Wayne and about 30 minutes north, the Apple Festival in Kendalville, our family's favorite. When I was growing up, my grandparents always visited from Pennsylvania the first weekend in October b/c my dad's birthday is October 2nd. While I was at school and mom and dad were at work Grammy would spend her day in the kitchen making all of our fall favorites. And at the top of my list? Apple Dumplings. Mmmmm, the smells that would greet me when I walked through the door still linger in my memory and every time I make these for my family I am taken back to those autumns of my childhood. Like me, Alex has learned the "Shartle" way of eating them (My dad also does this)....covered in milk. But they are just as tasty w/ ice cream or whipped cream. (For all of you now gawking at the milk statement) Now I will admit I am very lucky b/c Grammy makes these and freezes them for us "out of towners" to have on hand at all times. All I have to do is bake them, make the sauce and in no time at all, we're enjoying them. I will include the entire recipe for your sake, and the directions to freeze if you so desire. I have to say though, having a stock pile that was made by Grammy herself, only adds to the deliciousness when we eat them. Living so far away is hard sometimes, but having a little piece of her at our family table makes us smile every time, and adds to the splendor of fall.

Apple Dumplings

For the Dumplings:

Whisk or sift together flour and salt until well mixed. Rub shortening into flour w/ fingertips or cut in using two knives or pastry blender until mixture has lumps the size of small peas. Fill a small glass w/ ice and water. Using a tablespoon measure, spoon out 1 TBS of ice water at a time, stirring quickly into flour mixture, using only enough water for the pastry to come together. Mixture will be crumbly. Divide into 2 portions. Shape each into a 1/2" thick dish shape. Wrap in plastic wrap and rest for 20 minutes.

When ready to make dumplings, core and peel apples. Cut in half. Roll out dough to 4 6" circles. (I have found a recipe yielding 2 pie crusts will make 4 dumplings) Place each apple on a dough circle and add 1 TBS butter, sprinkle w/ brown sugar and cinnamon. Fold edges up over apple and pinch to assure they are sealed. *THIS IS THE POINT THESE CAN BE WRAPPED INDIVIDUALLY AND FROZEN* If frozen, allow to thaw and proceed to next step.

To prepare sauce, combine first 5 ingredients and boil over medium-low heat. Once boiling, add the butter and keep boiling until melted. Pour over dumplings and bake at 375 for 45 minutes. Sauce will thicken as it cools.

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