There’s something so cozy about these old-fashioned apple dumplings. They’re warm, comforting, and surprisingly easy to make! I love using store-bought pie crust to wrap up cored apples filled with butter and cinnamon sugar. When I bake them in sweet apple cider sauce, they get so moist and juicy. Each dumpling is like a mini apple pie, but much quicker and fuss-free — perfect for fall desserts or anytime I want a little slice of comfort.
Pie Crust Apple Dumplings
These apple dumplings with pie crust combine the tartness of crisp apples with the sweet spice of cinnamon and brown sugar. This is a variation on the recipe my grandma taught me, updated with time-saving shortcuts.
Using store-bought pie crust helps me get this recipe on the table fast without losing any of that homemade flavor (though my food processor pie crust comes in handy in a pinch!). With just six simple ingredients, these pie crust apple dumplings have become my favorite easy fall dessert to whip up whenever I want something comforting and delicious.
Email this Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Dessert Recipes.
Choosing the Right Apples
I always recommend crisp, tart apples that hold their shape while baking. Granny Smith is my go-to. The tartness perfectly balances the sweet sauce and sugar filling. Other varieties I tried that worked well include Honeycrisp, Gala, and Golden Delicious.
Apple Dumplings Recipe
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Rolling Pin
Ingredients
For the Apples
- 15 ounces refrigerated pie crust
- 4 medium apples peeled and cored
For the Filling
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter cut into 4 pieces (¼ stick)
For the Sauce
- 1 cup apple cider (NOT apple cider vinegar!)
- ¾ cup brown sugar
- ¼ cup unsalted butter (½ stick)
Instructions
- Preheat oven to 425°F. Grease a 9×13-inch baking dish with butter.
- On a floured surface, roll out your pie crust and cut it into four 7×7-inch squares. If the dough is soft, place it in the fridge for 20 minutes to firm up.15 ounces refrigerated pie crust
- In a medium bowl, whisk the brown sugar and cinnamon together for the filling.½ cup brown sugar, 1 teaspoon ground cinnamon
- Place an apple in the center of a crust square. Fill with 1 tablespoon of the cinnamon sugar mixture and one piece of butter. Bring each corner of the crust up to meet at the center of the apple. Press gently to seal. Then gently pinch the edges of the dough together.4 medium apples, 2 tablespoons unsalted butter
- Repeat with the remaining apples and set aside in the refrigerator while you make the sauce.
- Add the sauce ingredients to a medium saucepan over medium heat. Cook, stirring often until the butter and sugar melt and the mixture boils. Once it boils, remove it from the heat. Pour the sauce in the bottom of your baking dish.1 cup apple cider, ¾ cup brown sugar, ¼ cup unsalted butter
- Arrange the apples over the sauce. Bake for 40-45 minutes, basting the apples a few times with the sauce as they cook.
- Remove from the oven, let cool for 10-15 minutes. Serve with the sauce from the bottom of the pan.
Notes
- If you’re using store-bought pie crust, you won’t get perfect squares; just do the best you can!
- If you are using a homemade pie crust, divide the dough into quarters, then shape each quarter into a square before chilling. This step makes it easier to roll into squares.
- If you have any extra pie crust, you can cut out fall-themed shapes to place on top of each apple before baking.
- If you’d like smaller dumplings, use only half an apple and less dough.
- While you definitely need to get the core out, you do not have to peel the apples if you don’t mind the peels.
How to Make Apple Dumplings Step-by-Step
Roll out the Dough: Preheat your oven to 425°F. Grease a 9×13-inch baking dish with butter. On a floured surface, roll out 15 ounces of refrigerated pie crust and cut it into four 7×7-inch squares. If the dough is soft, I recommend placing it in the fridge for 20 minutes to firm up.
Mix the Filling: In a medium bowl, whisk ½ cup of brown sugar and 1 teaspoon of ground cinnamon together to create the filling.
Wrap a Dumpling: Place 1 medium cored apple in the center of a crust square. Fill with 1 tablespoon of the cinnamon sugar mixture and one piece (½ tablespoon) of unsalted butter. Bring each corner of the crust up to meet at the center of the apple. Press gently to seal. Then gently pinch the edges of the dough together. Be sure not to overfill the apples, or the filling can bubble over and burn
Repeat with the Rest: Repeat with the remaining apples and set aside in the refrigerator while you make the sauce.
Make the Sauce: Add 1 cup of apple cider, ¾ cup of brown sugar, and ¼ cup of unsalted butter to a medium saucepan over medium heat. Cook, stirring often until the butter and sugar melt and the mixture boils. Once it boils, remove it from the heat. Pour the sauce into the bottom of your baking dish.
Bake the Dumplings: Arrange the apples over the sauce. Bake for 40-45 minutes, basting the apples a few times with the sauce as they cook. Remove from the oven, let cool for 10-15 minutes. Serve with the sauce from the bottom of the pan.
How to Store and Reheat
Store leftover apple dumplings in an airtight container at room temperature or in the refrigerator for up to 2 days. Reheat in the microwave for 30-60 seconds or in a 350°F oven covered loosely with foil for 10-15 minutes.
Freeze tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Leave a Reply