Apple Dumplings

When fall is in the air, the oven begs to be used. Which is especially good when you have a fridge full of some of autumn's finest..apples!

Lucky me, we've always have a willing bunch of taste testers in our small group. And this recipe was calling from Pinterest, the fridge, the oven....I was sold. And so was everyone else. Definitely a keeper in my book. The only "problem" is that you need ramekins for every serving. Not that I am ever searching for a reason to buy kitchen utensils... :o)

Apple Dumplings
recipe by Midwest Living

• 5 medium cooking apples, peeled and sliced (5 cups)
• 3/4 cup apple cider or apple juice
• 1/2 cup dark-colored corn syrup
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 1/4 cup butter or margarine, melted
• 2 tablespoons cornstarch
• 1 recipe Pastry for Double-Crust Pie

Directions

1. In a saucepan, combine the apples and apple cider. Bring to boiling. Reduce heat and simmer, covered, for 5 to 7 minutes or until just tender.
2. Stir in the corn syrup, sugar, cinnamon, and vanilla. Combine the melted butter or margarine and the cornstarch. Stir into mixture in saucepan.
3. Cook and stir the mixture over medium-high heat until thickened and bubbly. Remove from heat.
4. Prepare pastry. Roll out 2/3 of the pastry to form a 15-inch square. Cut into four 7-inch circles. Ease pastry circles into four 10-ounce custard cups or baking dishes. Do not trim edges. Roll out remaining pastry to an 11-inch square. Cut into four 5-inch circles for top crusts.
5. Fill each pastry-lined dish with 1/4 of the hot apple mixture. Top with remaining crust, cutting slits for steam to escape. Fold extra pastry under bottom crust and seal. Flute edges.
6. Bake in a 375 degree F oven for 35 to 40 minutes or until crusts are golden. Cool slightly on wire rack. Serve the dumplings warm. Makes 4 servings.