- 4 Granny Smith apples- peeled, diced and tossed with the juice of 1/2 lemon
- 3 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 3 cups flour
- 1 1/2 cups shortening
- 1 teaspoon salt
- 1 egg beaten with 1 tablespoon white vinegar and enough water to fill 3/4 cup measurement
- 1 tablespoon flour
- 1 cup unsalted butter
- 1 teaspoon lemon
- 1 cup hot water
- Powdered sugar shaker
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 sugar, 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. Sprinkle with powdered sugar at serving time.
Recipe courtesy of Emeril Lagasse