• 4 large apples, peeled and cored

  • 4 pie crusts, 9 inch

  • 4 tsp. butter, in pads

  • 1 cup brown sugar

  • 1 tsp. cinnamon

Line a 12” Dutch oven with heavy-duty aluminum foil. Lightly grease foil to avoid sticking. Add ¼ cup water between DO and aluminum lining. Soak the peeled and cored apples in lemon water during preparation to keep them from turning brown. Unfold one pie crust on floured pastry board. Place cored apple in center of crust, sprinkle with cinnamon, pack hole of apple with brown sugar, and place one pad of butter over hole. Carefully fold pie crust up over the apple and loosely fold pie crust around apple. Prick several holes in upper part of the dumpling with fork and place each dumpling into lined DO. Do the same with the other apples. A 12” DO is large enough for four dumplings without touching side of DO or each other. Bake for approximately one hour with 10-15 briquets spaced under the DO and approximately 20 briquets on top of DO. Add additional briquets as needed. Check progress and rotate lid and DO every 15 minutes to avoid hot spots. When crust is browned, remove DO from heat and allow dumplings to cool uncovered before attempting to remove from lining. Can be served warm or cold. Place in bowl, pour on milk or cream, or large scoop of vanilla ice cream if served warm, sprinkle more brown sugar to taste, and enjoy.

-Recipe adapted from CEE DUB’S ETHNIC & REGIONAL DUTCH OVEN COOKIN’, pages 196-7.