Baked Apple Dumplings

Ingredients

• six parts of pie crust
• six good-sized tart apples
• fill up the cores with sugar and butter
• fill up the cores with sugar and butter
• a little ground cinnamon or other spice
• a little water

Method

1. 1

   Make a pie crust and divide it.

2. 2

   Roll each part thin, fill apples with sugar and butter, close dough around apples, and place in a dish.

3. 3

   Bake for three-quarters of an hour, adding spices and water.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 83. The excerpt below is the record exactly as published.

BAKED APPLE DUMPLIN6S. Make a nice pie crust, raised with yeast, or not^ as you désire; divide it into six parts, and roll each part thin; hâve ready six good-sized tart apples, pared and cored; flll up the cores with sugar and butter. Close the dough neatly around the apples, and turn that side down in a deep dish. If they are made with raised dough they should stand one hour; if with unleavened paste, sprinkle some sugar over them, also a little ground cinnamon or other spice, and set them in the oven to bake. Spread a little batter over each of the dumplings as they go to the oven. Put plenty of spices, nutmegs, cinnamon and mace. Throw a little water

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