Apple dumplings in peasant purses

by - 11:17 AM


I’ve never made these before So I thought it would be good to practice for some pre-Thanksgiving guests. And if they came out ok I might make them again.





It’s not an easy job being a guest here around the holidays. It’s a lot like work, I mean eating butter.



For the crust mix the flour and baking powder together.



Then get out 2 sticks of unsalted butter. Or, like I did, used what I had.



Cut the chilled or even partially frozen butter into pieces.



toss them in quickly before they get soft.



Cut the butter in



and stop when it’s got little pieces about so. Ya know peas. Why do they always say peas? Who would put peas in their pie crust? Ok, never mind.



Add ice water by the spoonful. Only as much as you need.



Once it starts coming together that’s good there’s so much butter in there it’ll be fine.



Take it out onto a floured surface and shape into a ball. 



And the tear in half and make two disks. Wrap and stick in the freezer for 20 minutes or in the fridge for 2 or more hours,



For the apples mix cinnamon and brown sugar in a bowl.



Cut apples in half



core it and peal it.



Roll, rub, pack the cinnamon sugar on the apple halves.





With the remaining cinnamon sugar add 3 tablespoons of butter and mix together.



cut one disk of pie dough in pieces.


roll out kinda thin but not as thin as I did.



Take an apple half and spoon some of the butter cinnamon sugar mixture into the core area.



Place on the rolled out dough 



pleat/make folds/bunch it up



and tie it with string. Wait, I almost forgot, the recipe said tie it with string to make peasant purses.



get the oven preheating and grab an egg for brushing. Oh and dig out the brush too. It’s always in the bottom of the drawer.





brush on the egg and bake for 30 minutes or until golden brown.



Let cool a little and serve.


Apple Dumplings in Peasant purses

Adapted From Williams -Sonoma

For the dough:
    1 tsp. fine sea salt
    1/3 cup ice-cold water
    2 1/2 cups all-purpose flour
    1/4 tsp. baking powder
    2 sticks unsalted butter, chilled and cut into cubes

In a bowl, mix together the flour and baking powder until combined. Add the chilled butter pieces cut in until the butter is about the size of small peas. Add ice water by the spoonful so as not to add anymore than you need. Divide the dough into two balls and flatten into disks. Wrap  with plastic wrap and refrigerate for at least 2 hours or up to overnight or pop in the freezer for 20 minutes or so.


For the apples:

  • 3 Empire apples.
  • 1/4 cup plus 1 Tbs. firmly packed dark brown sugar
  • 2 tsp. ground cinnamon
  • 3 Tbs.  unsalted butter, at room temperature
  • 1 egg, lightly beaten

cut apples in half peel and core. In a bowl, mix together the brown sugar, cinnamon. Roll, rub, pack the cinnamon sugar on the apple halves. Combine the remaining sugar mix with the butter and set aside.

Remove 1 dough disk from the refrigerator and let stand for 5 minutes. Divide the disk into 6  pieces. on a floured surface, roll out a piece of dough 1/8 inch thick and about 6 inches square. fill the core with some of the reserved butter-sugar mixture Place an apple half, cut side down, in the center of the dough square. pleat/make folds/bunch it up around the apple to create a beggar’s purse and gently tie the corners together with string. Repeat the process with the remaining dough and apple halves.

Transfer the wrapped apples to a baking sheet and brush the dough with the beaten egg . Bake until the dough is golden brown and cooked through, about 25 minutes. Remove the apple dumplings from the oven and let cool slightly.



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