Nothing says fall quite like an apple dumpling smothered in vanilla ice cream. Make this delicious recipe at home with this recipe from Karen Paulus of Paulus Mt. Airy Orchards. Head out to the orchard to pick apples straight from the tree to use in this simple yet tasty treat. 



1 c Shortening

2⅔ c all-purpose flour

1 t salt

7-8 t cold water


6 Apples, peeled and cored

Stick of margarine

Cinnamon mixed with Table Sugar

2 c Brown Sugar

1 c Water


1.           Cut shortening into flour and salt until particles are size of small peas.

2.           Sprinkle in water, 1 T at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl.

3.           Gather into a ball; divide into 6 equal parts.

4.           Roll out each part for the apple dumpling.

5.           Heat oven to 425 degrees.

6.           Roll pastry into squares.

7.           Place apple on each square.

8.           Inside each apple, drop a bit of butter or margarine (I use about 1 T in each - plus I use big apples).

9.           Then add a spoonful of the cinnamon sugar to each.

10.        Bring up pastry and pinch corners together; make sure apple is completely covered.

11.        Place dumplings in ungreased rectangular baking dish.

12.        Heat brown sugar and water to boiling; carefully pour around dumplings.

13.        Bake, spooning syrup over dumplings 2 or 3 times, until crust is golden and apples are tender, about 40 minutes.

14.        Serve warm. Our family likes them with milk poured over them (this is a local way to eat them) but you can certainly serve with ice cream!