This recipe is taken from Jackie Alford’s cookbook, Peppermints
in the Armoire. Jackie is quick to say, "Mama never used a
recipe, but I often watched her cook and recreated the dish from
what I remembered." This is one success story from Jackie’s
- 4 large Granny Smith apples
- 4 teaspoons lemon juice
- 4 9-inch pie crusts, unbaked
- 8 tablespoons butter
- cinnamon to taste
- nutmeg to taste
- 8 tablespoons brown sugar
- 4 tablespoons raisins
- 4 tablespoons Jack Daniels
- 4 teaspoons Steen’s 100% Pure Cane Syrup
Preheat oven to 350 degrees F. Core and peel the apples, then rub
approximately 1 teaspoon of lemon juice over the surface of the
fruit. This will keep the apples from turning brown. Place one apple
in the center of each pie crust. Into the cored out section, place
1 tablespoon of softened butter. Press the butter to the bottom
of the core to seal the hole. Sprinkle the cavity generously with
cinnamon and nutmeg. Place one tablespoon of brown sugar into the
core followed by the raisins. Pour 1 tablespoon of Jack Daniels
over the raisins followed by the Steen’s Cane Syrup. Add the
remaining tablespoon of brown sugar and top with the second tablespoon
of butter. You may wish to paint the edges of the pie crust with
a mixture of one beaten egg and 1/4 cup milk to act as a sealant.
Bring the edges of the crust over the top of the apple and continue
until the apple is totally sealed. You may choose to cut away any
excess dough. Make sure the apple is thoroughly sealed in the crust.
It is imperative to cut a 3/4-inch vent hole in the top of the pastry
crust to allow the steam to ventilate during cooking. Prior to baking,
coat the crust with any excess egg/milk mixture and place on a pre-greased
baking pan, allowing one-inch between the apples. Bake 1 hour and
15 minutes or until crust is golden brown and apples are tender.
When done, remove from oven and cool 10 - 15 minutes prior to serving.
Serve warm with a scoop of vanilla or rum raisin ice cream. Because
the portions are extremely large, you may wish to cut the dumpling
in half, creating two servings from one apple.