Apple Bundles

What says Autumn more than apples?  I still remember apple picking as a child — and all of the smells, tastes and visual stimuli that went with it… the drive to Hadley through the Notch, the trees a riot of color, the smell of leaves crunching underfoot and of ripening apples. The first bite sitting at the top of a tree, tart, juicy sweetness. We are harvesting our apple trees, a few at a time. The early apples are sweet, tart, and super crunchy, perfect for any baking one would want to do. I love apple pie. Also like apple dumplings, but I don’t fancy the whole apple wrapped in crust. So I thought of a marriage of the two — cinnamon sweet apple chunks bundled in pie crust! Little individual dumplings that anyone could eat warm from the oven. So here is what I came up with.

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Apple Bundles



  1. Mix together flour, sugar and salt.
  2. Add butter and cut in with a pastry blender or 2 knives until mixture resembles course meal and the pieces of butter are pea-sized.
  3. Add water as needed and mix with a fork until dough holds together and you can form into a ball.
  4. Wrap in plastic wrap and refrigerate for an hour.
For the filling
  1. Peel and cut apples into 1/2 inch pieces.
  2. In a large pan, over medium heat, melt butter and add apples. Cook for 3 to 4 minutes, stirring.
  3. Add sugar, cinnamon and nutmeg and cook a few more minutes. Set aside.
To make bundles
  1. Spray a baking sheet with cooking spray.
  2. Preheat oven to 400 degrees F.
  3. On a floured surface, roll out dough to 1/4 inch thickness in a rough rectangular shape. Using a sharp knife, cut dough into 4 inch squares.
  4. Place dough squares on prepared pans. Spoon 1 Tablespoon to 1 1/2 Tablespoons in center of dough square.
  5. Bring corners to center, pinching along seams. Brush top of each bundle, sprinkle with cinnamon sugar (last 2 ingredients combined).
  6. Bake for 14 to 16 minutes or until crust is golden. Can be served with a small scoop of vanilla ice cream or a dollop of whipped cream.

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