I like this recipe because the apples are cut up and might cook faster; I always wonder if the whole apples will get done through. See the second recipe from Woolworth's cafeteria for a lovely basting sauce.

Apple Dumpling

4 apples
1/3 to 1/2 cup sugar, depending on tartness of apples
3/4 teaspoon cinnamon

Pastry:
2 cups flour
3/4 teaspoon salt
1/2 cup butter
5 to 7 tablespoons ice water
2 tablespoons butter

Peel, core and thinly slice apples. In a bowl, combine apples, sugar and cinnamon. Toss well and set aside, tossing from time to time. To make dough, combine flour and salt and cut in butter with a pastry blender or clean fingers. Add water until the dough can be gathered into a ball. Don’t handle too much or it will be tough. Divide in half. On a floured board, roll out each piece of dough into a 10 inch square. Cut each into 4 (5-inch) squares. Spoon about 2 tablespoons of apple mixture in middle of each square. Add a dab of butter. Take the four corners of each square and bring together on top of apple mixture; pinch so they stick together. Moisten fingertips with cold water and pinch the four side seams so juices won’t leak out. Arrange on a large, greased baking sheet so they don’t touch. Bake in a preheated 375 degree oven for 30 minutes or until browned. Serve hot with vanilla ice cream. (see following recipe for a sauce to bake the dumplings in)

The Woolworth's in Denver was a great big store. I can still remember what it smelled like - caramel corn and coca-cola and bulk candy. They had a lunch counter and downstairs was a big cafeteria. This is the more traditional method with whole apples.

Woolworth's Cafeteria Apple Dumplings
1/2 cup butter or margarine
1 3/4 cups all purpose flour
3 to 5 tablespoons cold unsweetened apple juice
4 small Granny Smith apples, peeled and cored
1/4 cup white sugar
1/8 teaspoon ground cinnamon
Sauce:
1/3 cup white sugar
1/3 cup firmly packed light brown sugar
1 tablespoon butter or margarine
1 cup heavy cream

To make the pastry: cut the 1/4 pound butter into the flour, using a food processor, two knives, or a pastry blender, until the mixture resembles coarse cornmeal. Gradually add the apple juice, mixing until the dough forms a ball. On a lightly floured surface, roll the pastry to a 1/2 inch square. Cut into 4 6 inch squares. Place an apple in the center of each square. Combine the 1/4 cup sugar and cinnamon in a small bowl. Pour about 1 tablespoon of the sugar mixture into the center of each apple. Pull all four corners of the pastry to the top of the apple. Seal the edges by pinching together. Place the dumplings in an ungreased 9 by 13 inch baking pan. Preheat oven to 400 degrees.

Make the sauce by combining the 1/3 cup white sugar, brown sugar, 1 tablespoon butter and cream in a medium bowl. Mix well and pour around dumplings in pan. Bake for 30 to 35 minutes, basting with sauce about every 10 minutes. Dumplings are best served warm.


Here's a rum sauce that sounds like a good stand-in for a hot winter drink.

Rum Sauce for Apple Dumplings

1 cup apple juice
1/4 cup dark rum
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
4 tablespoons butter

Combine ingredients in a small saucepan over medium heat, stirring frequently as the butter melts. Do not bring to a boil, but continue stirring and heating at the lowest possible simmer for 5 minutes to burn off the alcohol in the rum. Remove from heat and set aside.