I’ve been a little obsessed with pie dough lately. Ok actually for several months. It started back before Father’s Day. Both my Dad and I really REALLY like apple dumplings and other similar deserts. So I decided that for Dad’s day I would make homemade, the best anyone had ever eaten, apple dumplings. And so I was started on the quest for the perfect apple dumpling recipe. I tried a lot of dough recipes, but my favorite was from Sarabeth’s Bakery (fantastic baking cookbook!). I’ve adapted the recipe quite a bit and simplified the directions. This really is pretty easy to make which is great since pie is supposed to be one of those intimidating deserts to bake.
So it’s way past Father’s Day and I’m only half way to my apple dumpling but this dough nails (half of) it. It’s soft, buttery, rich and oh so perfect for dumplings, pies, galettes (more on this later), or even quiche. Obviously from a quick scan of the ingredients you can see this isn’t the healthiest recipe and since I find I want to use it a lot I’m also developing a light version which I will post as soon as I have the kinks worked out. It might take some time. It’s challenging to come up with something healthier without sacrificing flavor! I also promise to post the full dumpling recipe when I figure it out. Until then give this a shot with your favorite filling. Enjoy!
A few photos to give you an idea of what you’re looking for as you work: