Quebec Apple Dumplings
- 1 Pie dough (double batch)
- 1/4 c Cheddar cheese-grated
- 12 Apples; medium- peeled & cored
- 1/2 c Mincemeat
- 1/4 c Rum
- 3/4 c Sugar
- 1/4 c Sugar; Brown
- 1/4 c Cream
- Lemon rind; 1/2 lemon
- Preheat oven to 400F.
- Make enough pie enough to roll into 12
6"x6" squares (about a double batch.) Sprinkle each square with 1 tsp.
- Peel and core apples and place one on each
square. Fill the center of each apple with 2 tsp (or 1 heaping tsp.) of
mincemeat, 1 tsp of rum, a dot of butter and 1 Tablespoon sugar.
- Bring diagonally opposite corners of dough over the apple to form
ears at the top. Cover the 'ears' with aluminum foil.
- Mix the
brown sugar, cream and grated lemon rind. Brush the dumplings with this
mixture and bake 35 to 45 minutes in 400F oven.
- Remove foil,
brush ears with cream mixture and return to oven till 'ears' are brown.
- Serve warm with plain cream or sweetened cream, flavored with
To quote Mme. Benoit "In Quebec these were baked in deep
brown earthenware pudding dishes and served on a hot wooden board or
tray surrounded by autumn leaves or boughs cut from the Christmas tree.
It was a traditional in our family to serve these dumplings
after we had finished decorating the Christmas tree."
source: Mme Benoit