These aren’t just any apple dumplings; for me, they’re a delicious key to a treasure trove of cherished memories.

You see, for as long as I can remember, our family has held a special place in our hearts for Lancaster, Pennsylvania. It’s a region that welcomes you with its breathtakingly beautiful landscape – rolling green hills, meticulously kept farms, and the gentle rhythm of life marked by the clip-clop of horse and buggies passing by.  But beyond the scenic drives, it was always the food that truly drew us in, especially those quaint, unassuming restaurants serving up the most incredible family-style meals.  There’s something so inherently comforting about sharing generous platters of hearty, homemade goodness around a table.And amidst those unforgettable feasts, one dessert always stood out, a sweet, bubbling masterpiece that perfectly encapsulated the warmth and hospitality of Lancaster County: the humble apple dumpling.

This recipe for ‘Apple Dumplings for Two’ is my way of bringing a slice of that Pennsylvania charm right into your kitchen.  It’s designed to evoke all those fond memories – the beautiful sights, the charming sounds, and especially the soul-satisfying flavors of those family-style meals – but scaled perfectly for a cozy evening, a special dessert for two, or just when you need a little taste of nostalgia.  Get ready to create your own delicious memories, one sweet, apple-filled bite at a time!

It’s a humble masterpiece: a tender apple, kissed with cinnamon and sugar, enrobed in a golden, flaky pastry, and bathed in a bubbling, caramel-like sauce. While typically made in generous batches for a bustling family table, we’re going to scale down this beloved classic, crafting a perfect pair of dumplings – a quiet comfort for two.

Authentic Amish Apple Dumplings for Two

Yields:2 glorious apple dumplings Prep time:25 minutes Bake time:Approx. 50-60 minutes

What You’ll Need:

For the Dough:

• 1 cup (120 grams) all-purpose flour
• ¼ teaspoon kosher salt
• ¼ cup (57 grams) cold unsalted butter, cut into small cubes
• 3-4 tablespoons ice water
• 1 egg + 1 tablespoon water (this is for the egg wash)
• course sugar to sprinkle over egg wash, this is optional

For the Filling:

• 2 medium-sized firm baking apples (such as Granny Smith, Honeycrisp, Fuji or Pink Lady), peeled and cored
• 2 tablespoons granulated sugar (or a mix of brown and white sugar)
• ½ teaspoon ground cinnamon
• Pinch of ground nutmeg (optional, but recommended)
• 2 small pats (about 1 teaspoon total) unsalted butter

For the Sauce (Syrup):

• ½ cup (100 grams) granulated sugar
• ¼ cup (57 grams)unsalted butter
• ½ cup (120 grams) water (or apple cider for extra depth)
• ¼ teaspoon ground cinnamon
• Pinch of kosher salt
• ½ teaspoon pure vanilla extract

Equipment:

• Small mixing bowl
• Pastry blender or fork (for cutting in butter)
• Rolling pin
• Small baking dish (e.g., a 7×5 or 8×6-inch dish, or two small ramekins)

Instructions:

Prepare Your Pastry (The Foundation of Flakiness):

1. In a medium bowl, whisk together the flour and salt.
2. Add the cold, cubed butter to the flour mixture.  Using your fingertips or a pastry blender, work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.  Be careful not to overmix.
4. Gather the dough into a ball, flatten slightly into a disc, wrap in plastic, and refrigerate for at least 15 minutes while you prep the apples.  This dough can be be made up to a day or two ahead of time.

Apple Prep & Assembly:

1. Remove your pastry dough from the fridge.  On a lightly floured surface, roll it out into an oblong shape, thin enough to wrap your apples comfortably. (Aim for about 1/8-inch thickness).
2. Cut the dough into two equal squares large enough to enclose each apple (approximately a six or seven inch square).  I like to use a leaf cookie cutter to make leaves for the top of the apple dumpling (this is totally optional).
3. Place one peeled, cored apple in the center of each pastry square.  Don’t core the entire center of the apple.  Leave ½-1 inch from the bottom of the apple.
4. In the cavity of each apple, spoon in half of the filling mixture into each apple.  Top each apple with ½ teaspoon butter.
5. Bring the edges of the pastry up and over the apple, sealing them at the top.  You can leave a little opening at the top if you like, or completely enclose it. Pinch seams firmly to seal.   *Apply egg wash and course sugar
6. Carefully transfer the wrapped apples to your ungreased baking dish.

The Crucial Bake (Follow These Temps!):

1. Preheat your oven to 375°F (190°C).
2. Once preheated, place your baking dish with the wrapped apples into the oven.
3. Bake at 375°F for exactly 20 minutes.  This initial blast helps the pastry get beautifully golden.
4. After 20 minutes, lower the oven temperature to 350°F (175°C). Continue to bake for another 30-40 minutes, or until a sharp knife inserts into the apple easily, indicating it’s perfectly tender.

Syrup Method (The Last 30 Minutes):

1. While your dumplings are baking at 350°F (175°C) and have about 30 minutes left on their timer (this is crucial, so watch your timing!), prepare your syrup.
2. In a small saucepan, stir in the sugar, butter, water (or apple cider), cinnamon, nutmeg (if using) and salt.  Bring to a gentle simmer, stirring until the sugar is dissolved.  Remove from heat and stir in the vanilla extract, if using.
3. Here’s my unconventional, but favorite, step: After your dumplings have baked at 350°F (175°C) for about 20 minutes and with approximately 30 minutes of total baking time remaining, carefully pour this warm syrup directly into the bottom of the baking dish, around the dumplings.
4. Continue baking the dumplings, now bathing in this developing caramel, for the remaining 30 minutes. This method allows the pastry to crisp up nicely before the syrup arrives, creating a richer, slightly thicker syrup consistency that I find utterly divine
5. Once baked to perfection (tender apple, golden crust, bubbling syrup), carefully remove the dish from the oven.

Allow the dumplings to cool for a few minutes after removing them from the oven – that sauce will be piping hot!  Serve warm, spooning extra of the glorious, bubbling sauce onto your serving dish to enjoy with each bite.

For an extra touch of indulgence, a scoop of vanilla bean ice cream or a dollop of fresh whipped cream is heavenly. But in true Amish spirit, these dumplings are perfect and complete in their simple, wholesome goodness.

As you cut into that golden crust, revealing the tender, fragrant apple and the rich, syrupy sauce, you’ll taste more than just sweetness. You’ll taste the quiet traditions, the comfort of homemade, and the simple beauty of a meal shared with care. Enjoy this humble, heartwarming treat for two.

I hope you make this memory-ridden treat.  If you do, please let me know in the comments below.  I would love to hear from you!