Apple Dumplings with Rum Sauce


6 medium tart apples
pastry for 9 inch  2 crust pie
1/3 cup brown sugar
1/2 tsp cinnamon
pinch of fresh nutmeg
1/4 cup raisins
2 tbs butter
1 egg
2 tbs cream
Rum Sauce:
1/2 cup whipping cream
2 tbs powdered sugar
1 egg
2 tbs rum


  • Preheat oven to 425 degrees.
  • Peel and core the apples.
  • Prepare the pastry and cut into 6 equal pieces. Roll out each piece into an 8 inch circle. Trim the edges and save trimmings.
  • Mix sugar, cinnamon and nutmeg.
  • Place apple in the center of each circle, then fill center of each apple with about 1/2 tablespoon of the sugar mixture and a few raisins, 1 tsp butter and another 1/2 tbs of the sugar mixture.
  • Bring sides of the pastry up and press circle firmly around each apple.
  • Roll out the remaining scraps of dough and cut into small leaves. Place on the top of dumplings.
  • Arrange dumplings in a un-greased baking dish.
  • Combine egg and cream and whisk together until thoroughly blended. Brush dumplings with glaze.
  • Bake at 425 for 40-50 minutes or until golden.
  • To make the rum sauce, beat the cream until almost stiff.
  • Add the powdered sugar and beat until stiff.
  • Whisk egg and rum together until thoroughly blended, then fold into whipped cream.
  • Serve with dumplings.




30 min


40 min


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