Diner Apple Dried Cherry Dumplings with Warm Caramel Glaze
1 pound pie or puff pastry dough. prepared
4 tablespoon dried cherries
3 tablespoons finely chopped pecans
2-6 tablespoons light brown sugar, firmly packed
1/2 teaspoon ground cinnamon, plus additional for dusting
4 tablespoons maple syrup
4 large baking apples
Warm Caramel Glaze:
5 tablespoons unsalted butter
2 tablespoons light brown sugar
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
Prepared pie dough or puff pastry for two single-crust 9-inch pies (purchased or homemade) In a small bowl, combine cherries, pecans, brown sugar, and 1/2 teaspoon cinnamon. Stir in the maple syrup. Peel apples and cut each in half lengthwise. Trim away stem and blossom ends. Scoop out core from each half with a melon baller, making a wide hole for filling.
Divide maple/pecan mixture evenly between apple centers. Divide pie dough into 4 balls. Roll each ball into a 6-inch circle about 1/4-inch thick. Lay 1 piece of dough over each apple half with filling-side up. Tuck and wrap dough around each apple half. Trim dough to fit. Pinch the edges of dough underneath apples to seal entirely.
For the Warm Caramel glaze, melt the butter with the brown sugar over medium heat in a saucepan, and take off the heat. Add confectioners' sugar to the melted butter, with the vanilla and about 2 tablespoons of rum to make a pourable glaze. Add more rum if required.
Makes 4 servings
Your own pie dough and a couple of apples are all you need to make a luscious old-fashioned apple dumplings.