While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
September 17 is National Apple Dumpling Day.
When people think of dumplings, often a boiled, starchy mass comes to mind. The apple dumpling is so far from this, that it would more aptly be called a single serve apple pie. It is essentially apple pie filling baked in pastry. Perhaps the pastry got its name from the first recipe for an apple dumpling - credited to Susannah Carter, which did call for boiling. But, as time wore on, the cooking technique changed to baking.
Most recipes call for baking apples (think Granny Smith), cored, sliced and cooked in brown sugar and butter. Some have lemon zest added at the end of this cooking process for some brightness (an addition I highly recommend); almost all call for nutmeg.
That mixture is wrapped in a butter pastry, and sealed with egg wash or melted butter. While making your own pastry is highly commendable, chances are no one will notice if you use the store bought kind.
This traditional New England dessert is best served with a healthy scoop of ice cream.
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