Apple Dumplings

Ingredients

2 1/2 cups all-purpose flour

1 tablespoon granulated sugar

1 teaspoon salt fine sea or table

1 cup unsalted butter very cold

1/2 cup water cold

3 large apples about 3" across

1/2 - lemon

1/2 cup light or dark brown sugar

1/2 teaspoon ground cinnamon

- fresh or ground nutmeg a few gratings or a couple pinches

1 pinch salt

1 tablespoon butter cut into 6 pieces, kept cold

1 large egg

2 tablespoons butter at room temperature

1/3 cup powdered sugar

1 tablespoon whiskey, milk, or lemon juice

dash vanilla extract optional

Equipment

large bowl

pastry blender

food processor

well-floured counter

baking dish

melon baller or tablespoon measuring spoon

parchment-lined baking sheet

Directions

In a large bowl, combine the flour, salt, and sugar. Work the butter into the flour until the mixture resembles coarse meal. Add cold water and stir until large clumps form. Knead the dough together, wrap it in plastic, and refrigerate for at least one hour.

Preheat your oven to 375°F.

Peel and halve the apples. Scoop the core out and squeeze lemon juice over them. Fill the centers with a mixture of brown sugar, cinnamon, nutmeg, and salt. Dot the top with cold butter.

Roll the dough out to a 12-by-18-inch rectangle and divide it into six squares. Place a filled apple half in the center of each dough square. Bring corners up to meet each other over the center and seal the seams.

Arrange dumplings in a buttered baking dish. Brush them with an egg glaze. Bake for 40 to 45 minutes until puffed and bronzed.

While the dumplings bake, beat butter, powdered sugar, and whiskey (or lemon juice, or milk) together with vanilla until smooth. Dollop each dumpling with the sauce when they come out of the oven.