Impress your guests with this decadent dessert featuring crisp apples, plump raisins and our Chef’s Naturals Chopped Walnuts. Fold it all together into golden brown pie dough for the ultimate dumpling dish.
2 tablespoons butter
1/2 cupKaro®® Light Corn Syrup
1/2 cup light brown sugar
1/2 cup ½ cup Fisher® Chef’s Naturals Chopped Walnuts
1/4 cup raisins
6 small apples, approximately 2-1/2 inches in diameter
1 box 11 oz. pie crust mix
1/4 cup heavy cream
1/4 teaspoon ground cinnamon, if desired
Heat the oven to 350°F.
Melt butter in a 1-quart saucepan over low heat, remove pan from heat. Stir in corn syrup and brown sugar. Place ¼ cup of syrup mixture in a small bowl and set the saucepan aside. Stir ¼ cup walnuts and raisins into the ¼ cup syrup mixture.
Peel apples and, using a melon baller or small paring knife, scoop out the center of the apple until seeds have been removed but the bottom of the apple is still in place. Try to scoop in a straight line in order to leave the walls of the apple as thick as possible. Fill each apple with about 1 tbsp. of the nut mixture.
Prepare the entire box of pie crust mix as instructed on the package. Divide the dough into 3 pieces and roll each piece into a 7 x 14-inch rectangle on a lightly floured surface. Cut the rectangles into 2 squares and place 1 apple on the center of each square of dough with the filled side up. Moisten the dough with small amount of water; bring the corners of the dough up over apple and press them together. Press the open seams closed. Place dumplings onto a rimmed cookie sheet. Bake for about 30 minutes or until the apples are tender when pierced with the tip of a paring knife and the dough has browned. Remove from oven and set aside.
Meanwhile, bring the reserved syrup mixture to a boil over medium heat, stirring frequently. Let boil for 1 minute. Remove from heat and stir in the heavy cream.
Serve the apples warm or a room temperature. Drizzle with caramel sauce and sprinkle with remaining ¼ cup walnuts before serving.