Thursday, June 26, 2008


- 1-3/4 cups unbleached white flour
- 1 pinch salt
- 6 ounces butter, cut into 1/2-inch pieces
- 1/4 cup cold water
- 4 Washington apples
- 3 cups water
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 1/2 cup sugar

Place the flour and salt in the bowl of a food processor; add the butter. Process this mixture until it is fine -- a little coarser than cornmeal. Add the water and process until a ball of dough just begins to form.
Turn food processor bowl upside down onto a flour-covered surface and remove the dough. Gently knead a couple of times to form the ball. Wrap in plastic wrap and chill for 30 minutes. Peel and core apples, reserving peels. Thinly slice apples and set aside. Place peels in a saucepan with water and 1/2 cup sugar; bring to a boil, simmer 20 minutes, then strain. Meanwhile, roll out dough into a rectangle and cut into six 5-inch squares. Divide apple slices evenly and arrange on each square. Sprinkle squares with cinnamon and remaining 1/2 cup sugar. Seal each square around apples by pinching pastry together. Place dumplings in a deep, buttered baking dish. Pour enough apple peel liquid into dish to cover dumplings halfway.
Bake at 425 degrees for 40 minutes, basting once.

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